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258 QUESTIONS AND ANSWERS 

for Civil Service Examinations for 

FOOD INSPECTOR 



Including Answers to all the Questions Asked at past examinations in 
New York City for Inspector of 

MEAT, POULTRY, FISH, FRUITS 
AND VEGETABLES. 

The various forms used by Inspectors in the Department of Health. 



REPORT WRITING 

for all branches of the examination, and 

RULES OF THE HEALTH DEPARTMENT. 



By CHARLES L. FRANK, B.S., LL.B. 



% 



PRICE, ONE DOLLAR. 



NEW YORK 

CIVIL SERVICE CHRONICLE 

33 PARK ROW 



COPYRIGHT 1013, BY CIVIL SERVICE OHHONIOLB 



©CU8275? 




PREFACE, 



Hitherto the examination for Food In- 
spector, Department of Health, New York 
City, was divided into three parts, each 
part being distinct, viz: (1) Meat and 
Poultry; (2) Fish; (3) Fruit and Vege- 
tables. There were separate eligible lists 
for each part. Every candidate, however, 
was asked to answer some general ques- 
tions on food inspection. The indications 
are, however, that in coming examinations 
there will be but one list and a candidate 
will be expected to qualify in the inspec- 
tion of all kinds of foods. 

The scope of the examination has been 
greatly extended. This is indicated by the 
recommendations of Dr. Lederle in his re- 
quest to the Board of Estimate for 125 
additional Inspectors for 1913: 

"Instead of infrequent special investiga- 
tions and raids, as at present, it would be 
possible to undertake the supervision of re- 
tail establishments, including bakeries, 
butcher shops, confectionery and grocery 
stores, and a great variety of wholesale es- 
tablishments, including those for bakers' 
and butchers' supplies, butter, cheese, eggs, 
canned goods, cereals, chewing gum, choco- 
late and cocoa, cider and vinegar, coffee, 
confectionery, fish, flavoring extracts, fruits, 
ice cream and cone manufacturers, table 
and mineral waters, wholesale and retail 
drugs, and many other varieties of provi- 
sions, as well as poultry slaughter houses 
and cold storage plants." 

A candidate, to be thoroughly prepared, 
should be ready to answer questions on any 
of the above topics. 

It would seem that the Inspector, there- 
fore, is required to know a great deal. It 
must be remembered, however, that an In- 
spector cannot be expected to be an expert 
chemist or analyst. His examinations are 
mostly physical; he should be able to note 
the color, odor, appearance and other con- 
ditions of foods which he is sent to inspect. 
The student must not make the mistake, 
therefore, of delving too deeply into the 
chemistry and analysis of foods. This 
would be very desirable for the expert, but 
the prospective inspector, in order to econ- 
omize on time, should keep in view the 
requirements of the position. There are 
some simple chemical tests, however, which 
are given in this book, which even an In- 
spector is expected to know, as in some 
instances these tests are the only means of 
detecting certain adulterations. 



This book has been divided into five 
parts for convenience in mastering it. The 
first part deals with foods in general — 
foods kept in grocery stores, such as eggs, 
cheese, butter, canned goods, coffee, ce- 
reals, flour, vinegar, flavoring extracts, etc. 
The second part is devoted to meats — their 
handling and inspection. Poultry is the sub- 
ject of the third part. Then comes fish, 
and finally fruits and vegetables. The pro- 
visions of the Sanitary Code and the regu- 
lations of the Health Department with re- 
spect to the different foods are considered 
under their appropriate headings. 

Questions Asked at previous examina- 
tions have been placed at the end of the 
book, so that after the student has mas- 
tered the contents of this book he can test 
his accomplishments by trying to answer 
questions which were actually asked at 
former^ examinations. He can then com- 
pare his answers with those given in the 
body of the book. 

ALL THE QUESTIONS ASKED AT 
PAST EXAMINATIONS ARE COV- 
ERED IN THE ANSWERS PUBLISHED 
IN THIS BOOK, so that the candidate 
should have no difficulty in answering the 
examination questions separately printed. 

This work has been shorn of all techni- 
calities and presented from the standpoint 
of the Inspector. The questions present 
concrete problems such as are presented 
at the examination and in the field of ac- 
tual inspection. The student should not 
go on to any new questions until he has 
thoroughly mastered the answer to the pre- 
ceding one. It is also very profitable to 
test one's self as to the matter thus far 
covered. 

It is manifestly impossible to entirely 
cover the subject ®f> Food Inspector in a 
work of any size,' no matter how large. 

But the questions' herein asked involve, 
as nearly as can be anticipated, the ques- 
tions which may be asked at any examina- 
tion for Food Inspector, and those who 
thoroughly master this book will be able 
to enter the examination with a considera- 
ble degree of assurance that little has been 
overlooked. 

The subject of Milk Inspection is not 
treated in this book, for the reason that 
the examination for Milk Inspector is sep- 
arate and held at another time. 

THE AUTHOR. 



PREVIOUS SUBJECTS AND WEIGHTS AND OTHER 

INFORMATION. 



The examination in 1908 was divided into 
three parts, each part being distinct, viz., 
(1) Meat and Poultry; (2) Fish; (3) Fruit 
and Vegetables, and there were separate 
eligible lists for each. However, the com- 
ing test may combine all in one. 

The previous subjects and weights were: 
Technical, 6; Experience, 3; Arithmetic, 1. 
The salaries range from $1,200 to $1,800 
per annum. There are at present in the ser- 
vice 1 at $1,800; 6 at $1,500, and 81 at $1,200. 
Other Books to Study. 

This book covers the subject in a prac- 
tical way for the purposes of Civil Service 
examinations. There are, however, a num- 
ber of other books that can be studied to 
advantage by those desirous of making 
more technical study. All of the following 



books can be obtained from the book de- 
partment of the Civil Service Chronicle, 33 
Park Row, New York. By mail, add 10 
per cent to cover postage: 

"Pure Foods; Their Adulteration, Nutri- 
tive Value and Cost" (210 pages), $1; 
"Foods and Their Adulteration," by Harvey 
W. Wiley, late Chief Chemist, U. S. Dept. 
of Agriculture (641 pages), $4; "Food In- 
spection: A Practical Handbook for Inspec- 
tion of Meat, Fish, Poultry, Fruits and 
Vegetables," $2.50; "Practical Guide to 
Meat Inspection," $3; Dr. Price's "Hand- 
book on Sanitation," $1.50; Sanitary Code, 
25 cents; "Business Laws of N. Y. State," 
10 cents (contains important laws). 

Eye test cards for the physical examina- 
tion, 25 cents. 



FOODS IN GENERAL. 

Groceries, Spices, Butter, Eggs, Flavoring Extracts, Etc. 



Ques. 1: — What are the duties of a Food 
Inspector? 

ANS. : — To carry out the provisions of 
the Sanitary Code with respect to the stor- 
ing, keeping, selling or offering for sale 
any food in or brought into the City of 
New York. 

To inspect all places in his district or 
wherever directed by his superiors, where 
food is kept, stored, sold or offered for sale. 

To collect samples of food which .appear 
to be unwholesome, to be analyzed in the 
laboratories of the Health Department. 

To keep a record of all his inspections 
and make proper reports thereof. 

When necessary, to testify in court on 
facts, within his knowledge which are the 
result of his inspections. 

To follow all instructions of his superiors. 

Ques. 2: — If you are sent out to collect a 
sample, give all the details of your execu- 
tion of such order. 

ANS.: — (1) Upon entering the store I 
would show my badge and state that I am 
an Inspector of Foods. 

(2) I would look around for the article 
I was sent for. When I saw it I would ask 
if it were for sale, and the price. I would 
buy it. If the article were in bulk, I would 
note the marks, brands or tags upon the 



package, carton, container, wrapper or ac- 
companying printed or written matter. 

I would note the name of the vendor and 
the person through whom the sale was ac- 
tually made, together with the date of the 
purchase. 

If the sample were taken from bulk 
goods, I would divide it into three parts and 
I would label each with identifying marks. 

I would seal the samples. 

If the goods were in package or bottle 
form, I would buy two or three package 
or bottles, as directed. 

Ques. 3: — What should a Food Inspector 
know about the distribution of supplies to 
the different places of sale? 

ANS.: — He should know where it is likely 
that the unfit food would be sold, where 
food is exposed; where the cheaper grades 
of food find their way for sale. 

Ques. 4: — To what extent should a Food 
Inspector acquaint himself with the sources 
of supply? 

ANS.: — This would often indicate the fit- 
ness of the food. If the Inspector learns 
that fish have come from a great distance, 
or meat not properly refrigerated, this 
would put him on the lookout for putre- 
faction. If he finds that poultry comes 



from a district where the water is bad, this 
would put him on his guard for disease in 
the poultry. 

Ques. 5: — What should a Food Inspector 
know about the seasons at which different 
kinds of food are offered in the markets? 

ANS.: — This would be a guide as to 
what foods to inspect. For example, after 
April until the end of August he would ex- 
amine oysters carefully to see that they 
are wholesome. He should know the sea- 
sons when each fruit and vegetable is in 
season and after the season is over he 
should look for merchandise which has 
been kept so long that it is decayed. 

Ques. 6: — What should a Food Inspector 
know about the points at which supplies 
are delivered in the city? 

ANS.: — He should know where the differ- 
ent foods enter the city, so that he can go 
there and inspect them before they have 
been spread over the city. In this way he 
might stop a whole consignment of dis- 
eased meat or decayed fruit. He should 
know where all the big markets are, es- 
pecially those which make a specialty of 
any particular food. 

Ques. 7: — What food may not be brought 
into the city, held for sale or stored? 

ANS.: — Meat, fish, eggs, birds, fowl, fruit, 
vegetables or milk not being then healthy, 
fresh, sound, wholesome and safe for hu- 
man food, nor any meat or fish that died 
by disease or accident. 

Ques. 8:— What foods must be covered 
so as to protect them from dust, dirt or 
other contamination? 

ANS.: — No breadstuff's, cake, pastry, 
sliced fresh fruits, dried or preserved fruits, 
« candies, confectionery or other perishable 
food products, except those that are peeled, 
pared or cooked before consumption, shall 
be kept, sold, offered for sale, or displayed 
outside of any premises, or in any street 
or public place, unless they be kept cov- 
ered. 

Ques. 9:— What are the objectionable 
features of using coloring matters in food? 

ANS.: — They introduce materials inju- 
rious to health and they deceive the pur- 
chaser by concealing inferiority or by mak- 
ing the goods appear of greater value than 
they really are. 

Ques. 10: — What are the provisions of 
the Sanitary Code with regard to adulter- 
ated or misbranded food? What is meant 
by "food" in these provisions? 

ANS.: — No person shall have, sell or 
offer for sale in the city any food which 
is adulterated or misbranded. 

The term food as herein used shall in- 
clude every article of food and every bev- 
erage used by man, and all confectionery. 

Ques. 11:— When is food deemed to be 
adulterated under the above provisions? 

ANS.: — If any substance or substances 



has or have been mixed and packed with it 
so as to reduce or lower or injuriously af- 
fect its quality or strength. 

If any inferior or cheaper substances 
have been substituted wholly or in part for 
the article. 

If any valuable constituent of the article 
has been wholly or in part abstracted. 

If it consists wholly or in part of dis- 
eased or decomposed or putrid or rotten 
animal or vegetable substance, or any por- 
tion of any animal unfit for food, whether 
manufactured or not, or if it is a product 
of a diseased animal or one that has died 
otherwise than by slaughter. 

If it is colored or coated or powdered or 
polished whereby damage is concealed or 
it is made to appear better than it really is. 

If it contains any added poisonous in- 
gredient which may render such article in- 
jurious to health; or if it contains any anti- 
septic or preservative not evident and not 
known to the purchaser or consumer. 

If, in the case of confectionery, it con- 
tains terra alba, barytes, talc, chrome yel- 
low, or other mineral substance of poison- 
ous color or flavor, or other ingredient 
deleterious or detrimental to health, or any 
vinous, malt or spiritous liquor or com- 
pound or narcotic drug. 

If, in the case of spiritous, fermented 
and malt liquors, they contain any sub- 
stance or ingredient not normal or healthful 
to exist in such liquors, or which may be 
deleterious or detrimental to health when 
such liquors are used as beverages. 

Ques. 12: — When, under the above pro- 
visions, is food deemed to be misbranded? 

ANS.: — If it be an imitation or offered 
for -sale under the distinctive name of an- 
other article. 

If it be labeled or branded so as to de- 
ceive or mislead the purchaser or purport 
to be a foreign product when not so, or if 
the contents of the package as originally 
put up shall have been removed in whole 
or in part and other contents shall have 
been placed in such package; or if it fails 
to bear a statement on the label of the 
quantity or proportion of any morphine, 
opium, cocaine, heroin, chloroform, can- 
nabis, indica, chloral hydrate or acetanilid 
or any derivative or preparation of any such 
substances contained therein. 

If in package form and the contents are 
stated in terms of weight or measure, they 
are not plainly and correctly stated on the 
outside of the package. 

If the package or its label shall bear any 
statement, design or device regarding the 
ingredients or. the substances contained 
therein, which statement, design or device 
shall be false or misleading in any particu- 
lar; provided that an article of food which 
does not contain any added poisonous or 
deleterious ingredients shall not be deemed 
to be adulterated or misbranded in the fol- 
lowing cases: 

First — In the case of mixtures or com- 
pounds which may be now or from time to 



time hereafter known as articles of food; 
under their own distinctive names, and not 
an imitation of or offered for sale under the 
distinctive name of another article, if the 
name be accompanied on the same label 
or brand with a statement of the place 
where said article has been manufactured 
or produced. 

Second — In the case of articles labeled, 
branded or tagged, so as to plainly indicate 
that they are compounds, imitations or 
blends, and the word "compound," "imita- 
tion" or "blend," as the case may be, is 
plainly stated on the package in which it 
is offered for sale; provided that the term 
"blend" as herein used shall be construed 
to mean a mixture of like substances, not 
excluding harmless coloring or flavoring 
ingredients used for the purpose of coloring 
and flavoring only; and provided further 
that nothing in this section shall be con- 
strued as requiring or compelling proprie- 
tors or manufacturers of proprietary foods 
which contain no unwholesome added in- 
gredient to disclose their trade formulas, 
except in so far as the provisions of this 
section may require to secure freedom from 
adulteration or misbranding. 

Ques. 13: — What is tumeric paper? 

ANS.: — This is an ordinary white filter- 
paper, cut into strips, dipped into a tinc- 
ture of tumeric, and dried. It is useful in 
making certain chemical tests. 

Ques. 14: — What is a reagent? 

ANS.: — It is a chemical or an agent of. 
some kind, by means of which definite 
chemical changes are produced which are 
more or less easy of observation. 

Ques. 15: — What alums are used as a re- 
agent? 

ANS.: — The ordinary iron, potassium or 
ammonium alum. 

Ques. 16: — What is hydrochloric acid? 
How should it be used? 

ANS.: — This is a chemical which is 
usually called "muriatic acid" and can be 
obtained at any drug store. All tests in- 
which hydrochloric acid is used should be 
conducted in glass, or stoneware, as this 
acid will attack many metals, such as iron, 
tin, zinc, etc. It does not attack silver or 
gold. Care must be exercised not to spill 
any of the acid over the skin or clothing, 
as it will burn both. 

Ques. 17: — What is potassium perman- 
ganate? 

ANS.: — This is a bright colored crystal 
which, when dissolved, will give a purple- 
red solution. This is used as a reagent. 
Dissolve about one part- of the crystals in 
99 parts of water. 

Ques. 18: — What is a mold? 

ANS.:— It is a fungus (vegetable) 
growth which is found on vegetables and in 
cheese. Hot. damp weather usually molds 
fruit. 



Ques. 19: — What is terra alba? 

ANS.; — This is a clay, same as pipe clay, 
and is used as an adulterant in certain 
foods. 

Ques. 20: — What is a vinous substance? 

ANS.: — One which is made of or of the 
nature of wine. 

Ques. 21: — What is meant by a dele- 
terious substance? 

ANS.: — One which is poisonous or de- 
structive, injurious or unwholesome; dan- 
gerous to life or health. 

Ques. 22: — What is a narcotic? 

ANS.: — Any substance which has the 
quality of causing stupor — e. g., opium, 
belladonna. 

Ques. 28: — How would you test for coal- 
tar dyes in food? 

ANS.: — Cheap jellies and jams, "blood 
orange" tonic, fruit syrups, tomato ketch- 
ups, often owe their fine appearance to the 
use of dyes. 

Stir up about one-fourth of the contents 
of the tumbler of jelly with about a pint 
of water in an agate stewpan. Take a small 
piece of white woolen cloth and wet it with 
boiling water. Immerse the cloth in the 
diluted jelly and boil it on the stove for 
five or ten minutes, stirring it frequently 
with a small wooden stick. Then remove it 
and wash well in boiling water. If a dye 
has been used in the jelly the cloth will be 
brightly colored. This test can also be 
applied to sausages. 

Ques. 24: — How should articles of food 
be labeled? 

ANS.: — No meat, fish, fruit, vegetables, 
eggs, milk or other food or unwholesome 
liquid shall be sold, held, offered for sale, 
labeled, or any representation made in re- 
spect thereof, under a false name or quality, 
or as being what the same is not, as re- 
spects wholesomeness, soundness or safety 
for food or drink. 

Ques. 25: — In what condition shall food 
be kept? 

ANS.: — Every person having charge, or 
interested or engaged, whether as principal 
or agent, in the care or in respect to the 
custody or sale of any meat, fish, fruits, 
birds, fowl or vegetables, designed for 
human food, shall put and preserve the 
same in a cleanly and wholesome condi- 
tion, and shall not allow the same, or any 
part thereof, to be poisoned, infected or 
rendered unsafe or unwholesome for human 
food. 

Ques. 26: — How shall places be kept 
where food is to be stored or held for 
human food? 

ANS.: — Every person, being the owner, 
lessee or occupant of any room, stall or 
place where any meat, fish, fruit or vege- 
tables, designed or held for human food, 
shall be stored or kept, or shall be held or 
offered for sale, shall put or keep such 



room or place and its appurtenances in a 
cleanly and wholesome condition. 

Ques. 27: — What action may an Inspector 
take when he finds any unwholesome or 
unfit food? 

ANS. : — Upon any cattle, milk, meat, 
birds, fowl, fish or vegetables being found 
by any Inspector or other officer of the 
Department of Health, in a condition which 
renders them, in his opinion, unwholesome 
and unfit for use as human food, or in a 
condition or of a weight or quality con- 
demned in or forbidden by the Sanitary 
Code, he is empowered, authorized and di- 
rected to immediately condemn the same 
and cause it to be removed to the offal or 
garbage dock for destruction and report his 
action to the department without delay. 

Ques. 28: — What order may an Inspector, 
a Sanitary Superintendent or his assistant 
issue to one who has unfit food? 

ANS.: — The owner or person in charge 
thereof when so directed by the said In- 
spector or by an order of the Sanitary 
Superintendent or an Assistant Sanitary 
Superintendent, shall remove or cause the 
same to be removed, to the place designated 
by the said Inspectors or the order of said 
Sanitary Superintendent or Assistant Sani- 
tary Superintendent, or to the offal dock, 
and shall not sell, or offer to sell, or dis- 
pose of the same for human food. 

Ques. 29: — What are butchers and milk 
dealers required to do in order to aid an 
Inspector in his work? 

ANS.: — Every butcher or milk dealer and 
their agents shall allow the parties author- 
ized by the Department of Health to freely 
and fully inspect the cattle, meats, fish, 
vegetables and milk held or kept by them, 
or intended for sale, and will be expected 
to answer all reasonable and proper ques- 
tions asked by such persons relative to the 
condition thereof, and of the places where 
such articles may be. 

Ques. 30:— Of what materials shall the 
receptacles and conduits of liquors be 
made? 

ANS.: — In the sale or keeping for sale 
of any beverage or drink, no person shall 
keep or use any tap, faucet, tank, fountain 
or vessel, or any pipe or conduit in con- 
nection therewith, which shall be, either 
wholly or in part, made of brass, lead, cop- 
per or other metal that will be affected by 
liquids, so that dangerous, unwholesome or 
deleterious compounds are formed therein 
or thereby or such that beer, soda water, 
syrups or other liquids, or any beverage, 
drink or flavoring material drawn there- 
from, shall be unwholesome, dangerous or 
detrimental to health. 

Ques. 31:— Name five spices and their 
most common adulterants. 

ANS.: — Cloves are adulterated by placing 
allspice in with it. Cinnamon is adulterated 
by the addition of foreign bark. Pepper 
should be free from pepper shells, pepper 



dust and other pepper by-products. Ginger 
is adulterated by adding wheat, corn, rice 
and sawdust. Mustard is adulterated by the 
addition of wheat. 

Ques. 32:— Name ten foods (aside from 
spices) which are frequently adulterated, 
and name the adulterants used in the par- 
ticular cases. 

ANS.:— 

Sausage — Boric acid. 

Jellies — Starch. 

Peas (canned) — Sulphate of copper. 

Baking Powder — Terra Alba. 

Butter — Foreign fat. 

Cheese — Foreign fat. 

Honey — Cane sugar. 

Jams — Commercial glucose. 

Lard — Cottonseed oil. 

Molasses — Commercial glucose. 

Ques. 33:— How is benzoic acid detected 
in tomato catsup, mincemeat fruit juices, 
etc.? 

ANS.: — If any considerable quantity of 
benzoate of soda has been used in tomato 
catsup, it can be detected by setting aside 
a small quantity in an ordinary dish in a 
warm place, as, for instance, near a radia- 
tor, covering to keep out the dust, and al- 
lowing to stand for a few days, so that the 
evaporation goes on very slowly. As the 
concentration takes place, beautiful lamellar 
crystals of benzoic acid are formed. These 
sometimes grow up to the height of a half 
inch or even more. If the contents of 
benzoic acid is very small, it may be ex- 
tracted by acidifying and shaking with 
chloroform and then be set aside in a cool 
place to evaporate. The chloroform should 
be subjected to only a gentle temperature, 
so that the evaporation may be slow. The 
characteristic appearance of the lamellar 
crystals as before indicates the presence 
of benzoic acid. 

Ques. 34: — May benzoate of soda be 
mixed with food? 

ANS.: — Yes, provided that each container 
or package of such food is plainly labeled 
to show the presence and amount of ben- 
zoate of soda. 

The quantity of benzoate of soda used 
must not exceed one-tenth of one per_ cent. 

Ques. 35: — What are the most common 
adulterations found in allspice? 

ANS.: — Cocoanut shells and the cereal 
starches. 

Ques. 36: — How would you detect the 
presence of boric acid or borax in butter? 

ANS.: — Place a teaspoonful in a cup 
with double the quantity of hot water, 
which will melt the butter. After melting, 
the contents of the cup are well stirred 
with a teaspoon and set aside in a cool 
place until the butter solidifies. The butter 
will be attached to the spoon and can be 
lifted out, the remaining liquid being 
strained through a white cotton cloth or 
filter-paper. 

Place a tablespoonful of the liquid in a 



dish with five drops of hydrochloric acid. 
A strip of tumeric paper is dipped into the 
liquid and afterward removed and held in 
a warm place until dry. If boric acid or 
borax is present, the tumeric paper assumes 
a bright cherry-red color on drying. If a 
drop of ammonia is now added, the red 
color changes to dark green or greenish- 
black. 

Ques. 37: — What butter or cheese is it 
unlawful to offer for sale? 

ANS.: — No person shall have at any place 
where butter or cheese is kept for sale, nor 
shall at any place sell, deliver or offer, or 
have for sale, or keep for use, nor shall 
any person bring or send to the city any 
unwholesome cheese or butter, or cheese or 
butter made from milk known as "swill 
milk" or made from the milk of cows or 
other animals that for the most part have 
been kept in stables or that have been fed 
in whole or in part on swill; nor shall any 
such cheese or butter be made from the 
milk of sick or diseased cows or other ani- 
mals. 

Ques. 88: — What practical test should be 
used to determine whether a firkin exposed 
in a grocery store contained butter, oleo- 
margarine or renovated butter? 

ANS.: — Boil a small portion of a sample. 
Use as the source of heat a low flame, gas 
or kerosene. Melt the sample to be tested 
(a piece the size of a small chestnut) in 
an ordinary tablespoon, hastening the 
process by stirring with a splinter of wood 
(for example, a match); then, increasing 
the heat, bring to as brisk a boil as pos- 
sible. After the boiling has begun stir 
the contents of the spoon thoroughly, not 
neglecting the outer edges, two or three 
times at intervals during the boiling, also 
shortly before the boiling ceases. In the 
laboratory, a test tube and spoon, or some- 
times a small tin dish, are used in making 
this test. 

Oleomargarine and renovated butter boil 
noisily, sputtering and crackling, more or 
less like a mixture of grease and water 
when boiled, and produces no foam, or very 
little. Renovated butter produces usually 
a very small amount. Genuine butter boils 
usually with less noise and produces an 
abundance of foam. 

The difference in regard to foam is very 
marked as a rule. The absence of abun- 
dance of foam would indicate a suspicious 
product. 

Ques. 39: — In inspecting cheese, what 
conditions would you note? 

ANS.: — If the odor is obnoxious the 
cheese is probably unfit for food. I would 
look for worms or other evidences of ver- 
min in stale and decomposed cheese. 

Ques. 40: — What would you look for in 
a superficial examination of cereals? 

ANS.: — Dirt, worms, mite, dust and mois- 
ture. 



Ques. 41: — What chemicals are not to 
be used for coating chocolates and other 
confections? 

ANS.:— Shellac and other gums; these 
are usually used to conceal inferiority. The 
use of wood alcohol is also prohibited. 

Ques. 42: — What does a concave head on 
a can indicate? 

ANS.: — It indicates that the contents of 
the can are spoiled. 

Ques. 43: — In a physical examination of 
preserved chow-chow in glass jars, what 
would lead you to suspect adulteration? 

ANS.: — A very dark brown color; dry- 
ness of the substance; accumulation of a 
fermented layer at the top. 

Ques. 44:— What internal conditions of 
food lead to its rapid decomposition? 

ANS.: — The presence of worms or para- 
sites, molds, fungi and overripeness. 

Ques. 45: — What external conditions lead 
to decomposition of food? 

ANS.: — Air, low temperature, high tem- 
perature, moisture, chemicals. 

Ques. 46: — How are baking powders adul- 
terated? 

ANS.: — By the addition of too much 
starch or other substances which are mere- 
ly used to increase the weight. 

Ques. 47: — How is bread adulterated? 

ANS.: — By making the bread from flour 
which contains alum or from adulterated 
and spoiled flour; by allowing the bread to 
become too moist. 

Ques. 48: — What are the common adul- 
terations of candy and confectionery? 

ANS.: — Clay, starch, gypsum, flour and 
mineral dyes. 

Ques. 49: — What are the chief sanitary 
requirements for bakeries in the City of 
New York: 

ANS.: — Permit. 

Cleanliness. 

Fireproofing of places where fat is boiled 
— floors, walls and ceilings; fireproofing of 
doors and transoms leading to halls and 
other parts of the house. 

Sink and other plumbing should be in a 
good condition. 

Absence of any water closets. 

Sanitary conditions of the sponge- 
trough, raising-box, molding-bench, molds, 
pans and other receptacles. 

Ques. 50: — What are the sanitary require- 
ments for mineral water and bottling es- 
tablishments? 

ANS.:— Permits. 

They must not be in tenement houses. 

The floors must be cemented, graded 
and drained and sewer-connected. 

The filtering vessels, bottles and other 
appliances must be kept in a clean and 
sanitary condition. 



Ques. 51: — What are the sanitary require- 
ments for syrup, pickle and preserve fac- 
tories? 

ANS.: — Same as above. 

Ques. 52: — What is a common standard 
egg? 

ANS.: — One which when candled will 
show a small air space at the top between 
the shell and the white; the egg should be 
transparent and the yoke is not attached 
to the shell. 

Ques. 53: — What are "soaked" canned 
goods? 

ANS.: — It has become quite common, es- 
pecially in the case of peas, beans and 
corn, to utilize for canning purposes those 
that have grown old and dried, after soak- 
ing them for a long time. 

Ques. 54: — How would you detect 
"soaked" goods? 

ANS.: — Soaked goods are entirely lack- 
ing in juiciness, and in the flavors so char- 
acteristic of the various vegetables, when 
gathered and canned before becoming dry. 
The process of soaking also develops the 
growth of the rudimentary stem of the em- 
bryo in the dried pea and bean. Peas and 
beans of the soaked variety are almost en- 
tirely lacking in the green color of the 
fresh vegetables, unless the color has been 
artificially supplied. 

Ques. 55: — Is it lawful to sell "soaked" 
goods? 

ANS.: — It is unlawful when the canned 
goods are misbranded. If the can states 
that it contains "choice early June peas," 
then this would be misbranding. The label 
should indicate that the can contains 
"soaked" goods. 

Ques. 56: — How would you inspect bean 
coffee? 

ANS.: — I would look for split and im- 
perfect beans or the presence of grit, gravel, 
dirt or foreign bodies of any kind. 

Ques. 57: — How would you detect adul- 
terations in coarse ground coffee? 

ANS.: — Ground coffee has a uniform ap- 
pearance, whereas, if beans, peas, cereals, 
chicory, etc., have been added, the adul- 
terated character of the mixture is more or 
less evident. Chicory particles are espe- 
cially easy to detect, as they are dark- 
looking, gummy, and not granular in char- 
acter. Chicory particles have a bitter taste. 
The real coffee particles have a distinct ap- 
pearance. They usually have a dull sur- 
face, whereas some of the coffee substi- 
tutes, such as peas and beans, often pre- 
sent a polished surface. 

Ques. 58: — How would you test for adul- 
terants in fine ground coffee? 

ANS.: — Place the coffee in water. Shake 
the mixture well. The vessel is then set 
aside for a moment and its appearance ob- 
served. Pure coffee contains a large quan- 
tity of oil and for this reason the greater 



number of the particles will float. Nearly 
all of the coffee substitutes, however, are 
heavier than water and will sink to the bot- 
tom, carrying with them, of course, some 
of the particles of coffee. If there is a 
large deposit at the bottom the coffee is 
adulterated. 

Ques. 59: — How would you test for chic- 
ory in ground coffee? 

ANS.: — Chicory mixed with ground cof- 
fee can be detected by the water test. Drop 
some particles of the sample, a few at a 
time, into a glass of water, and, being 
slightly heavier than water, they sink, leav- 
ing behind them a brownish streak. This 
test, however, should be made with care as 
the person making the test should know 
the characteristic colorings of chicory. It 
is advisable to get some pure chicory and 
pure coffee and experiment with each sep- 
arately, and then with the mixtures of cof- 
fee and chicory. 

Ques. 60: — How would you test ground 
coffee for the presence of cereals, peas, 
beans, etc.? 

ANS.: — Coffee is distinguished from the 
cereals, beans and peas which are usually 
substituted for it by the fact that it con- 
tains no starch, while the cereals, peas, 
etc., contain very large quantities. Even 
when the adulterated coffee is roasted there 
may be enough starch left to respond to the 
test. 

A half teaspoonful of the coffee is stirred 
into half a cupful of boiling water and the 
boiling continued for two or three minutes; 
this dissolves any starch which may be pres- 
ent in the coffee. After cooling, if the 
color of the mixture is dark, some water 
should be added to dilute it; drop a small 
portion of iodine into the mixture. If a 
blue color appears it shows that starch 
has been added. 

Ques. 61: — Describe fully a practical test 
to detect spoiled eggs? 

ANS.: — The best method of examining 
eggs for freshness is "candling," consisting 
in placing the egg between a bright light 
and the eye. If the egg is fresh, it will 
show a uniform rose-colored tint, without 
dark spots, the space in the egg for air 
being small and occupying about one-twen- 
tieth the capacity of the egg. If the egg 
is not fresh, it will appear more or less 
cloudy, being darker as the egg grows 
older, becoming in extreme cases opaque. 
At the same time the air space grows 
larger as the age increases. So-called 
"spots" are eggs which show on candling 
black patches due to fungi. 

Ques. 62: — When is a permit necessary 
for a person to break out eggs? 

ANS.: — No person shall break out eggs 
for sale or conduct the business of break- 
ing out eggs to be canned, frozen, dried 
or used in any other manner in the City 
of New York, and no eggs broken from the 
shell, whether canned, frozen, dried or 



(1 



treated in any other manner, shall be re- 
ceived, held, kept, sold, offered for sale or 
delivered in the city without a permit from 
the Board of Health and subject to the con- 
ditions and rules thereof. 

Ques. 63: — What are the provisions of the 
Sanitary Code as to adulterated eggs? 

ANS. : — No person shall receive, hold, 
keep, sell or offer for sale or deliver, as 
or for food, any canned, frozen or dried 
eggs or eggs broken from the shell, which 
are adulterated or to which has been added 
any poisonous ingredient or any ingredient 
which may render such eggs injurious to 
health, or to which has been added any 
antiseptic, preservative or foreign substance 
not evident and not known to the purchaser 
or consumer, or which shall contain filthy, 
decomposed or putrid animal matter. 

Ques. 64: — Under what conditions may 
"spot" eggs be brought into the city or 
kept here? 

ANS.: — No person shall receive, hold, 
keep, sell or offer for sale or deliver in the 
city, any eggs known as "spots" except in 
cases which shall be plainly and indelibly 
labeled at both ends with the printed words, 
"spot eggs," with black letters at least two 
inches high and one and one-half inches 
wide, with no intervening marks or letter- 
ing between the words or the letters com- 
posing the words, and a record of such 
eggs and the disposition thereof shall be 
kept as required by the rules and regula- 
tions of the Board of Health. 

Ques. 65: — What is included in the terms 
"spots" and "spot eggs"? 

ANS.: — All unsound eggs, including those 
affected by molds, partly decomposed, bro- 
ken yolked, blood ringed or veined, par- 
tially hatched, sour, or eggs the shells of 
which are so broken or cracked that the 
contents are leaking therefrom. 

Ques. 66: — When shall a case of eggs be 
deemed "spot eggs"? 

ANS.: — When 50 per cent or more of the 
eggs in the case are "spots" as defined 
above. 

Ques. 67: — What are the characteristics 
of good flour? 

ANS.: — It must have a fine, white appear- 
ance, must not show any lumps which can- 
not be crushed. If any of it is subjected 
to pressure, it must remain lumpy; it should 
not be too mcist. The taste and odor 
should not be musty or moldy. 

Ques. 68: — How would you determine 
that flour has been adulterated with rice, 
corn meal or Indian corn? 

ANS.: — I would throw some of it on a 
wall and, if unadulterated, some of it should 
stick to the wall. I would then place a 
sample in water; flour will float; the adul- 
terations, being heavier, will sink. 

Oues. 69: — -How would you detect the ad- 
dition of starch to jelly as a thickener? 

ANS.: — A teaspoonful of the jelly is dis- 
solved in a teacup, adding enough water 



to half fill it, and the contents are heated 
to boiling. While boiling, a solution of 
potassium permanganate is added, drop by 
drop, stirring constantly with a teaspoon, 
until the solution is almost colorless. The 
mixture is allowed to cool, and to hasten 
the cooling the vessel may be placed in 
cold water. It is then tested with a drop 
of tincture of iodine. If the jam or jelly 
contains any starch a blue color will be 
produced. Starch may be a natural con- 
stituent of some fruits, as apples. 

Ques. 70: — What are the constituents of 
lemon extract? 

ANS.: — Lemon extract is made by dis- 
solving oil of lemon in strong alcohol. The 
alcoholic strength of the solution must not 
fall below 80 per cent, or the constituents 
will be separated. Strong alcohol is there- 
fore one of the principal constituents. 

Ques. 71: — How would you test for adul- 
teration in lemon extract? 

ANS.: — Dilute a tablespoonful of the 
sample with two or three teaspoonfuls of 
water. If the sample is real lemon extract 
the lemon oil will be thrown out of the 
solution by reason of its insolubility in 
the weakened alcohol. The first result is 
marked turbidity and later the separation 
of the oil of lemon on the top of the 
watery fluid. If the sample remains per- 
fectly clear after the addition of water, no 
marked turbidity being produced, it is un- 
doubtedly a very low grade product, and 
contains little, if any, of the real oil of 
lemon. 

Ques. 72: — What condensed milk is it 
unlawful to bring into the city or offer for 
sale? 

ANS.: — No condensed milk which is 
adulterated shall be brought into the city 
or held, kept, sold or offered for sale at 
any place. 

Ques. 73: — What is meant by "adulter- 
ated" condensed milk? 

ANS.: — Condensed milk in which the 
amount of fat is less than twenty-five per 
cent, of the milk solids contained therein 
or to which any foreign substance what- 
ever has been added, excepting sugars, as 
in preserved milks. 

Ques. 74: — What duty is imposed on the 
manufacturer or importer of mineral, spring 
or other water for drinking purposes? 

ANS.: — It shall be the duty of every 
manufacturer, importer or other person 
who manufactures or imports, in the city, 
any artificial or natural mineral, spring or 
other water for drinking purposes, to file, 
under oath, with the Department of Health, 
the name of such water and the exact loca- 
tion from which it is obtained, together 
with the chemical and bacteriological an- 
alysis thereof, and, when manufactured, the 
exact formula used in its production, giving 
qualitatively and quantitatively each and 
every item entering into its composition. 
No person shall manufacture or bottle min- 



eral, carbonated or table waters in the city 
without a permit from the Department of 
Health. 

Ques. 75: — How is tea adulterated? How 
may it be ascertained? 

ANS.: — The most common method of 
adulteration is by "facing," that is, by 
treating with certain coloring materials, to 
give intensity to the color of the leaves. 
The facings in most general use are indigo, 
Prussian blue, plumbago and tumeric, often 
accompanied by such minerals as gypsum 
and soapstone. 

The addition of mineral matter may be 
detected by burning a certain weighed 
quantity — say, one grain — in a platinum dish 
and weighing the ash. If the tea is good 
it will give 5 to 7 per cent of ash. If not, 
it will give less. 

Tea which gives a high color when 
steeped has probably been doctored. 

If there is not much extract the leaves 
have been exhausted. 

Spent or exhausted leaves — leaves that 
have been once steeped and afterwards 
again rolled and dried — have been used as 
an adulterant. The leaves of willow, elder, 
rose, elm, etc., are sometimes used as 
adulterants. 

Ques. 76: — How would you test the kind 
of vinegar of a given sample? 

ANS.: — Place the sample of vinegar in a 
shallow dish, such as a saucer, on a warm 
stove or flame and heat until the liquid is 
evaporated. The odor of the residue, which 
should not be burned, is carefully observed. 
The residue from cider vinegar has the 
odor of baked apples and is present in con- 
siderable quantity. Ordinary distilled vine- 
gars leave very little residue, with almost 
no odor. The so-called molasses vinegars, 
which are now being quite largely sold, 
have a characteristic molasses-like flavor. 

Ques. 77: — How can yt*u detect the use 
of caramel as a coloring matter in vanilla 
extract? 

ANS.: — Shake the bottle and observe the 
color of the resulting foam after a mo- 
ment's standing. The foam of pure ex- 
tracts is colorless. If caramel is present 
a color persists at the points of contact till 
the last bubble has disappeared. 

Question 78: — What are the constituents 
of pure vanilla extract? 

ANS.: — The true product is made by ex- 
tracting vanilla bean with alcohol, and the 
flavoring may consist of an alcohol solu- 
tion of vanillin, which is the chief flavoring 
ingredient of the vanilla bean, together with 
other constituents of the bean soluble in 
alcohol, which are classed principally under 
the head of resins. 

Ques. 79: — What are common adulterants 
of vanilla extract? 

ANS.: — One of the most common adul- 
terants is an extract made from the tonka 
bean, which in some respects resembles 
that of vanilla bean, but is inferior. 



Another adulterant is artificial vanillin, 
a chemical product. Extracts made from 
this substance contain no resin, which is 
the deciding test as to whether the vanillin 
is artificial. 

Caramel is also an adulterant. 

Ques. 80: — How would you test for adul- 
terations of vanilla extract? 

ANS.: — If pure vanilla extract, slightly 
acidihed with acetic acid, be evaporated to 
about one-third its volume, the resins, 
which were before in solution, are sep- 
arated and settle to the bottom of the ves- 
sel. On the other hand, artificial extracts 
remain clear under the same treatment. 

Ques. 81: — How would you test for the 
presence of the resin of the vanilla bean? 

ANS.: — A dish containing about an ounce 
of the extract is placed over a teakettle or 
other vessel of boiling water until the 
liquid evaporates to about one-third or 
less of its volume. The alcohol having 
been by this time all driven off, the resins 
become insoluble and separate. Water is 
added to bring the liquid back to approxi- 
mately its original volume. This separates 
the resins, which will be thrown out as a 
brown flocculent precipitate. A few drops 
of hydrochloric acid are added, the liquid 
is stirred, and the insoluble matter allowed 
to settle. It is then filtered, and the resin 
on the filter-paper is washed with water 
and afterward dissolved in a little alcohol. 
To one portion of this solution is added a 
small particle of ferric alum, and to an- 
other portion a few drops of hydrochloric 
acid. If the resin is that of the vanilla 
bean, neither ferric alum nor hydrochloric 
acid will produce more than a slight change 
in color. With resins from most other 
sources, however, one or both of these sub- 
stances cause a distinct color change. 

Ques. 82: — What is saccharin? What is 
it used for? 

ANS.: — Saccharin is a very sweet sub- 
stance prepared from coal-tar and has been 
used largely for sweetening purposes in- 
stead of sugar. One part of saccharin is 
said to have as much sweetening power as 
400 to 500 parts of sugar. Saccharin has 
some preservative power also, but is never 
used solely for this purpose, the preserving 
influence being only incidental. 

Ques. 83: — How would you detect saccha- 
rin? 

ANS.: — The substance containing it, 
which is usually a liquid, is shaken with 
chloroform, which settles to the bottom 
and is removed by means of a medicine 
dropper. The saccharin enters into solu- 
tion in the chloroform, while sugar, if pres- 
ent, does not. The chloroform solution is 
then evaporated by heating gently, and if 
saccharin has been present the residue has 
a distinctly sweet taste. This method is 
not applicable to substances whose chloro- 
form layer contains a flavor that would 
mask the sweet taste of the saccharin, as, 
for instance, ginger ale. 



8 



Ques. 84: — Is the use of saccharin per- 
mitted in fod products in New York City? 

ANS.: — Foods or food products contain- 
ing saccharin should be deemed adulterated 
under the Sanitary Code. 

Ques. 85: — In what foods would you look 
for saccharin? 

ANS. — Syrups, flavoring, candies. 

Ques. 86: — How is yeast adulterated? 

ANS.: — By the addition of starch. It is 
unlawful to sell yeast containing starch 
as ''compressed yeast." Similarly with de- 
composed yeast under any label. 

Ques. 87: — What responsibility is placed 
on the manager or keeper of a saloon as to 
the sale of unfit food or drink? 

No person, being the manager or keeper 
of any saloon, boarding house or lodging 
house, or being employed as a clerk, ser- 
vant, or agent thereat, shall therein or 
thereat offer or have, for food or drink, or 
to be eaten or drunk, any poisonous, dele- 



terious or unwholesome substance, nor al- 
low anything therein to be done or to oc- 
cur, dangerous to life or prejudicial to 
health. 

Ques. 88: — How should an ice box be 
connected with the sewer? 

ANS.: — No drain pipe from a refrigera- 
tor shall be connected with the soil or 
waste pipe, but it shall discharge into a 
properly trapped, sewer-connected, water- 
supplied, open sink. All ice boxes must be 
lined with a proper metallic substance, so 
as to make them air : tight. 

Ques. 89: — What is the penalty for vio- 
lating a section of the Sanitary Code? 

ANS.: — A violation of any section of the 
Sanitary Code is a misdemeanor punisha- 
ble by imprisonment not exceeding one year 
or a fine not exceeding $500, or both, and 
in addition the offender is liable to a pen- 
alty of $50 to be recovered by the Health 
Department in a civil action. 



INSPECTION OF MEATS, 



Ques. 90: — What is the peritoneum of an 
animal? 

ANS.: — The serous membrane that lines 
the abdominal cavity; it usually lines or 
covers all the viscera (internal organs). 

Ques. 91: — What is the pleura of an ani- 
mal? 

ANS.: — The serous membrane that en- 
folds the lungs and is reflected upon the 
walls of the thorax and upon the dia- 
phragm. This often becomes inflamed as 
in the case of pleuro-pneumonia. 

Ques. 92: — What is meant by an exudate? 

ANS.: — Any substance which is dis- 
charged gradually through pores or small 
openings; the presence of a yellow exudate 
in the joint of a carcass would be an indi- 
cation of disease. 

Ques. 93: — What is the trachea of an 
animal? 

ANS.: — This is the pipe (duct) by which 
air passes from the throat (larynx) to the 
bronchi (large tubes leading into each 
lung) and the lungs; it is usually called the 
windpipe. 

Oues. 94: — What are the general charac- 
teristics of good meat? 

ANS.: — The flesh should be firm, elastic, 
of a bright, uniform color; in fresh meat 
the outside is lighter than the inside; lean 
meat is paler than blood, so that a dark 
purple color shows that the blood has not 
been properly drained away, and fresh meat 
placed on a plate should always part with 
a slight amount of reddish juice. The 
muscles should be fine grained, have a 



slight, pleasant odor, becoming savory when 
heated; the flesh should present a marbled 
appearance, owing to the mixture of fat 
with the muscular fibres. On cutting, the 
interior should show no softening of the 
connective tissue, as this indicates the 
commencement of decay. The fat should 
be healthy-looking, free from bleeding and 
firm, not jelly-like in texture; its color 
varies from straw-white to pale-yellow. The 
fat should not be too yellow. The state of 
the marrow is often a good test of the 
condition of meat. It should be light rosy- 
red in color, and in the hind legs solid 
and firm, while in the fore legs it is rather 
softer, like honey. 

Ques. 95: — What are the traces of putre- 
faction in flesh? 

ANS.: — The flesh becomes softer than 
normal and is moist looking. A disagree- 
able odor is given off and the color is 
usually dark-green or black. Putrefaction 
often begins deep down in the flesh, near 
the bone; this is especially true of refrig- 
erated meat which has been put in the cold 
room before the animal heat has entirely 
left the carcass. It also occurs with ham, 
bacon, tongues, corned, salted and pickled 
meats. By use of the "trier" this putre- 
faction can best be discovered. 

Ques. 96:— What is a trier? 

ANS.: — A trier is a sharp-pointed instru- 
ment varying from 6 to 12 inches in length 
and is employed to detect the presence of 
putrefaction. The trier is inserted into a 
fleshy part of the meat and is then with- 
drawn and smelled. 



Ques. 97: — How would you estimate the 
age of an ox from its teeth? 

ANS.: — The adult ox has eight incisors 
(cutting teeth— like the front teeth in a 
grown person's mouth), situated in front 
of the lower jaw. The front part of the 
upper jaw is devoid of teeth, but is pro- 
vided with a dense fibrous pad. In the back 
part of both jaws molar teeth (grinding 
teeth — like those in the back of the human 
mouth) are found; twelve on the upper and 
twelve on the lower jaw. 

Animals under one year still possess their 
milk teeth, which are comparatively small, 
of a porcelain white color and narrower 
near to the gum than they are beyond. 
They are eight in number, four on each 
side, on the lower jaw. At two years the 
two central milk teeth are dropped and are 
replaced by two larger ones — the rest of 
the milk teeth remaining comparatively 
small. At three years the four central 
teeth are large and the others small; at four 
years of age the six central teeth are large, 
and at the fifth year all the permanent 
teeth come into wear. The teeth so far 
are all close together; almost as wide at 
the top as at the base. From six years of 
age onward the teeth change into a neck at 
the base and wide, as before, at the top. 
This neck becomes more noticeable as the 
age advances. 

In animals of ten years or more the teeth 
appear much worn, project far out from the 
gums, and are separated from one another. 

Ques. 98: — How may the age of cows be 
approximately determined from their horns? 

ANS.: — By counting the rings around 
their horns. These show the number of 
calves that the animal has had. Add two 
to their number to get the age. 

Ques. 99: — Where the head of an animal 
is not available, making it impossible to 
examine the teeth, how in such a case 
would you determine the age of the ani- 
mal? 

In young animals, the bones are soft 
and smaller than in older animals. The 
inner surface of the ribs is pink. There 
is much cartilage at the joints. The flesh 
of young animals should be bright red, 
firm and juicy, but not too moist, and well 
marbled with layers of fat, especially in 
the loins. 

In old animals the bones are dense, hard 
and large. The inner surface of the ribs 
is white and shiny. The flesh is stringy, 
tough and less marbled with fat. 

Ques. 100:-— How would you determine 
the age of a sheep? 

ANS.: — A sheep has four pairs of incisor 
teeth on the lower jaws; they appear and 
are replaced by larger ones as follows: 1 
year, the central pair; V/z years, the four 
central ones are replaced by large teeth; 
2 years 3 months, the six central teeth are 
large; 3 years, all are large. 

The permanent teeth are larger and 
broader than the milk teeth, and can thus 



be distinguished from them. After six the 
incisors become notched. 

Ques. 101: — How would you judge the 
age of a pig? 

ANS.: — A pig has three pairs of incisor 
and a pair of canine teeth (like the sharp 
teeth of dogs, used for tearing meat), 
called "tusks", on its lower jaw. They ap- 
pear and are replaced as follows: The 
central pair of incisors by a large pair, at 
12 months; the next pair of incisors, one 
tooth on each side of the central pair and 
the tusks, at 9 months; the corner or end 
incisors at 18 months. 

Ques. 102: — What are the provisions of 
the Sanitary Code as to the age and weight 
of veal? 

ANS.: — No calf or the meat thereof shall 
be brought into the city, or held, sold or 
offered for sale for human food, which 
when killed was less than four weeks old, 
or when killed and dressed weighs less 
than forty-five pounds. 

Ques. 103: — Below what age is the meat 
of a pig unwholesome? 

ANS.: — If the pig when killed was less 
than five weeks old, then it shall not be 
brought into, held, sold or offered for sale 
for human food, in the City of New York. 

Ques. 104: — What are the provisions of 
the Sanitary Code as to the age at which a 
lamb may be killed. 

ANS.: — No lamb, or the meat thereof, 
shall be brought into the city or held, sold 
or offered for sale for human food, which 
when killed was less than eight weeks old. 

Ques. 105: — Tell what you know about 
"stearin." 

ANS.: — Stearin is the solid residue of 
meat or fat after the oil has been taken out. 

Ques. 106: — What appearances or condi- 
tions in meat would lead you to suspect 
that a forbidden preservative or coloring 
matter had been used? 

ANS.: — The meats gradually lose the', 
natural red tint of the fresh meat, and to 
that extent the color is an index of the 
preservatives. A "too red" color would 
also indicate the addition of sulphite of 
soda to heighten the color. 

Ques. 107: — What preservatives and col- 
oring matters are used in meats? 

ANS.:— Sulphurous acid, boric acid, sali- 
cylic acid, salt, cochineal, vegetable and 
coal-tar colors. 

Ques. 108: — What is the general appear- 
ance of flesh of an animal that has not been 
bled? 

ANS.: — The flesh contains a great 
amount of blood; the veins are filled with 
blood, as well as the left ventricle. 

Ques. 109: — What conditions are neces- 
sary in order that putrefaction should not 
take place? 

ANS.: — Putrefaction will not take place 



10 



without moisture; for meat or vegetable 
matters, if thoroughly dried, will keep un- 
changed for an indefinite period. Neither 
will it go on at a low temperature; and 
dead substances kept at the freezing point 
will not putrefy. The most complete pres- 
ervation takes place when the two condi- 
tions of cold and dryness are combined. 

Ques. 110: — What are the evidences of 
anthrax before and after killing? 

ANS. : — This is sometimes called splenic 
fever, or "staggers." It occurs most fre- 
quently in young oxen. The animal stands, 
if possible, by itself, with drooping head, 
and refuses to move or feed. Its tempera- 
ture is raised, pulse rapid and feeble, and 
breathing accelerated. If made to move 
the gait is staggering, as though the animal 
were giddy, and the muscles twitch and 
quiver. There may be a discharge of saliva 
from the mouth. The dung as a rule con- 
tains blood and the urine, too, is often red 
from a similar cause. Bleeding from the 
nose and anus has also been observed. If 
an Inspector suspects that an animal is 
suffering from this disease the animal 
should be taken to a place by itself and a 
blood test taken. A little blood taken from 
the ear and examined under the microscope 
will show large rod-shaped organisms. 

In the dead carcass anthrax is usually 
evidenced by an enlarged spleen. Further 
skinning and dressing should be prohibited 
until a blood test has been taken. If the 
animal has anthrax, all knives and instru- 
ments used on it should be boiled and the 
part of the slaughter-house affected should 
be closed until thoroughly disinfected. 

Ques. Ill: — What diseases would you 
look for in the inspection of slaughtered 
cattle and hogs? 

ANS.: — Tuberculosis, anthrax or "stag- 
gers," foot-and-mouth disease, pleuro-pneu- 
monia, affections of the tongue, "wooden- 
tongue," jaundice or yellows, red water, 
black water or muir ill, dysentery or bloody 
flux, swine plague, hog cholera or pig ty- 
phoid. 

Ques. 112: — Tell what you know about 
septicemia. 

ANS.: — This is a disease chiefly found in 
calves and adult cattle. Small patches of 
hemorrhage can usually be found in the 
mucous and serous membranes. A cloudy 
swelling of the liver, kidneys and heart is 
typical of the disease. These organs are 
enlarged and have a bulky appearance. 

Ques. 113: — How would you recognize 
the presence of anaemia in meat which is 
to be sold for food? 

ANS.: — When the disease is pronounced 
the animals are emaciated, their flesh is 
pale, soft and watery, and petechiae may 
be found in certain organs and in the 
serous membranes. When such conditions 
are present the carcass should be con- 
demned. Anaemia is generally the result 
of chronic disease, but may be due to the 
presence of parasites. 



Ques. Ill:-— What is the effect of giving 
turpentine or aloes to an animal? 

ANS.: — It usually gives rise to a char- 
acteristic smell and flavor in the meat 
which may necessitate condemnation. 

Ques. 115: — What is the "kosher" meth- 
od of slaughtering? 

ANS.: — In this method of slaughtering 
the animal's throat is cut. The animal is 
thrown on its side and fixed there. This is 
done by a rope which is attached to the 
hind legs of the animal; the upper end of 
this rope is attached to a windlass fastened 
to the ceiling or wall. The head is then 
placed so that it rests on the horns and 
nose, the throat is cut by a very keen-edged 
knife, all the organs being cut right down 
to the vertebrae. The meat from such car- 
casses keeps better than that of animals 
which have been stunned to death. 

Ques. 116: — Tell all you can about 
"measly" meat. 

ANS.: — Measly meat is meat which con- 
tains parasites that may be transmitted to 
man by eating the meat. Cysticercus bovis, 
or the beef bladder-worm, is recognized as 
small whitish spots in the substance of 
meats. This parasite is chiefly found in 
the masticatory muscles and heart. Cysti- 
cercus cellulosae is found in the muscles of 
the pig. Similar to cysticercus bovus. 

Trichina spiralis is found in the muscles 
of the pig. 

These three parasites are the cause of 
measly meat. 

Ques. 117: — How would you determine 
whether or not a forequarter of beef was 
fit for human food? 

ANS.: — I would inspect the muscular tis- 
sue; it should be bright red in color; it 
should be elastic to the touch and more or 
less dry after being exposed to the atmos- 
phere. It ought to possess a pleasant odor, 
be marbled with fat, the graining of the 
muscles on transverse section should be 
fine. The connective tissue should glisten 
and be moist, but fluid ' should not come 
from it. 

The fat should be examined — it should 
not be emaciated. 

Look on the external surface for hem- 
orrhage, tumors, parasites or fluid in the 
tissues. 

Cut into hemorrhagic patches and deter- 
mine if they are merely superficial or extend 
deeply into the meat. 

Look on the inside of the quarter for evi- 
dences of tuberculosis or inflammation. 

Ques. 118: — In a freshly slaughtered steer 
where would you look for evidence of tuber- 
culosis? 

ANS.: — Look for evidences of tubercu- 
losis in the lymphatic glands, the peri- 
toneum, in the bones, the vertebral column, 
the ribs, the udder in cows, the kidneys, 
spleen, liver, lungs and other organs, with 
their lymphatic glands. 



11 



Ques. 119: — What diseases are usually 
found in pork? Give a full description of 
each. 

ANS.: — Swine Fever. Sometimes called 
hog cholera, pig typhoid, enteric ''red sol- 
dier" or "purples." It is usually evidenced 
by an eruption of the skin and is frequently 
accompanied by consolidation of the lungs. 
There is a bluish-red discoloration of the 
skin on the ham, ears and under surface of 
the abdomen. 

Swine Erysipelas. A dark-red colored 
rash appears first on the ears, snout and 
hocks, after which it spreads all over the 
body. After slaughter the muscles are 
found paler than normal, with hemorrhages 
in their substance. 

Urticaria, Nettlerash of Pigs, Diamonds. 
Diamond-shaped patches of a red or dusky 
color appear on the skin and are caused by 
hemorrhages under the skin. There is an 
inflammation of the lungs and patches of 
inflammation on the mucous membrane of 
the intestines. 

Ques. 120: — Tell all you can about 
wooden tongues. 

ANS.: — This condition is produced by a 
parasite (actinomyces). The tongue be- 
comes enlarged and very firm and unyield- 
ing in consistence. Tumors may also be 
found on the tissues of the tongue. Such 
tongues should be condemned. 

Ques. 121: — Explain how ordinary pork 
sausages are made, naming the various in- 
gredients, showing the proportion of each. 

ANS.: — The pork is first chopped in a 
chopping machine. The chopped meat is 
then mixed with meal, rice, flour, chopped 
biscuit,, bread or sausage-meal, and the 
whole seasoned with salt, pepper and other 
condiments. It is then put into the barrel 
of a sausage filler or stuffer and forced by 
the plunger through the nozzle into the 
skin placed ready to receive it. 

Ques. 122:— What are the common dis- 
eases of mutton? Define each. 

ANS.: — Braxy. This is a disease which 
attacks the peritoneal cavity and blood. 
The carcass becomes rapidly blown up) 
with gas, mostly in the peritoneal cavity. 
The flesh is greatly blood-stained._ 

Sheep Pox. It is an epidemic among 
sheep. It is indicated by a very. putrid odor. 

Sheep Scab. This is a disease which at- 
tacks the skin of the sheep. Flesh is ema- 
ciated and watery. 

Husk or Hoose. This is a form of bron- 
chitis due to worms in the air passages. 

Foot-Rot. An inflamed condition of the 
parts contained within the hoof. 

Louping-Ill or Trembles. A disease of 
sheep caused by a rod-shaped germ in the 
intestine and peritoneal liquid. The car- 
cass has gas in the stomach: there are hem- 
orrhages along the intestine. 

Ques. 123: — How can the existence of 
fever in an. animal, at the time of slaugh- 
tering, be detected in the dressed meat? 

ANS.: — The flesh is darker in color than 
normal, with small hemorrhages scattered 



throughout its substance. The flesh may be 
"soapy" to the touch. 

Ques. 124: — How is the temperature of a 
living animal ascertained? 

ANS.: — If the hand be run over a healthy 
animal it will be found that the trunk feels 
warmer than the hoofs, the points of the 
horns and the ears, which are compara- 
tively cold. In fevered animals these feel 
warm. To get the accurate temperature, 
put a thermometer into the bowel and tie 
it to the tail. In cattle the normal tempera- 
ture is 101.5° F. 

Ques. 125: — What is meant by cattle 
plague or rinderpest? 

ANS.: — This is an infectious disease 
found in oxen. The mucous membrane of 
the stomach is swollen and congested. 
"Zebra markings" may appear in the rec- 
tum. The kidneys may be congested; the 
liver is swollen and its surface dull. The 
flesh of the diseased meat may be very dark 
in color. The carcass should be destroyed. 

Ques. 126: — How would you detect black 
leg in cattle? 

ANS.: — The disease also goes by the 
name of murrain, quarter ill and black quar- 
ter. This disease is mainly found in young 
cattle, but is sometimes present in goats 
and sheep. Crackling tumors appear in the 
fore and hind quarters under the skin, due 
to gas formed by the bacteria. On cutting 
into such swelling the gas escapes. The 
tissues are full of a bloody serum and the 
muscles of the diseased parts are dark-red 
in color. A rancid odor is given off, which 
is increased on warming the diseased por- 
tions. The whole carcass should be con- 
demned. 

Ques. 127: — State the common terms ap- 
plied to diseased or unfit veal and define 
each term. 

ANS.:— "Slink Veal." The flesh of newly 
born or unborn calves. It has a gelatinous 
appearance, of pale bluish-red color, and is 
watery. This meat is very dangerous to 
health and should not be sold. 

Navel 111 (umbilical pyaemia). This is 
a condition where the navel or the sur- 
rounding flesh of the calf is infected with 
pus. It is accompanied by a swelling of 
the joints; when these joints are opened a 
yellowish fluid is found. 

Ques. 128: — How would you detect in- 
ternal decay in meat? 

ANS.: — Push a clean knife blade, or any 
metallic instrument, into the bone, and any 
internal softening will be detected by les- 
sened resistance, and the smell of the blade 
will reveal decay. 

Oues. 129: — What is pleuro-pneumcnia 
and what animals are subject to that dis- 
ease? 

ANS.: — This is a disease of the pleurae; 
they are affected by fibrinous pleuritis; 
they are thickened, have lost their lustre 
and their surface is covered by a yellowish 



12 



exudate. The disease is generally restricted 
to one lung' and it is the left which is most 
frequently affected. 

The disease occurs principally in cattle. 

Ques. 130: — What are the indications of 
pleuro-pneumonia in animals before and 
after slaughtering? 

ANS.: — Before slaughtering: Difficult 
breathing, coughing, discharge from the 
nose, fever. In chronic cases there are very 
often no indications and it can only be dis- 
covered after slaughtering. 

After slaughtering: The lungs (usually 
only the left one) are enlarged and solid 
and do not make a crackling noise when an 
incision is made through them, and will not 
float on water. In the acute stages the 
flesh is fevered and soapy. It does not set 
well. 

Ques. 131: — How would you determine 
that a freshly slaughtered steer was infected 
with tuberculosis and not pneumonia? 

ANS.: — Tuberculosis: Tubercules, small 
"grapelike" growths, appear on the pleura 
and peritoneum. The bones, too, have these 
tubercular growths. The ribs should be 
carefully inspected for the presence of 
thickening. The udder in cows contains 
these growths. 

Pneumonia. Pleurae are covered with a 
yellowish exudate. 

Ques. 132: — In the inspection of swine 
immediately after slaughter what are the 
most important points to be noticed? 

ANS.: — The lobes of the lungs are always 
to be cut into (lung worms); likewise, the 
lymphatic glands of the lower jaw (tuber- 
culosis). 

The muscles of the heart, larynx, pha- 
rynx, tongue and abdomen (after the re- 
moval of the entrails), neck and loins are 
always to be examined for taenia, or cal- 
careous deposits. 

The skin must be examined for dark red 
spots (swine plague, swine pneumonia, hog 
cholera); round, circumscribed, dark red 
or pale spots (erysipelas); small, circum- 
scribed spots, very often covered with 
crusts, which upon incision frequently con- 
tain a purulent discharge (injuries arid bite 
wounds). 

Grayish red thickened masses in the 
lungs, adhesions of the lungs and dia- 
phragm, inflammation, swelling and ulcers 
on the mucous membrane of the stomach 
and intestines (swine plague, pneumonia, 
hog cholera). 

Oily, fishy or buck-like odor of the meat 
(boar meat, or caused by bad feed). 

Ques. 133: — In the inspection of a sheep 
immediately after slaughter, what important 
points are to be noted? 

ANS.: — Emaciation, watery infiltration or 
yellowish coloration of the meat and fat 
(worm disease, jaundice). 

Purulent, usually capsuled, masses in the 
lungs. 



Ques. 134:— In the examination of animals 
during life, what are the points to be no- 
ticed? 

ANS.: — General nourished condition 
(emaciation). The Inspector is to inform 
himself as to whether the animal is free 
from fever. If indications of fever are pres- 
ent (drowsiness, chills, insensibility, star- 
ing look, weakness), then the temperature 
of the body must be taken with a thermome- 
ter, which shall indicate the condition of 
the body temperaure. 

The skin is to be examined for the pres- 
ence of wounds, and it is noted whether 
they lead into body cavities, articulations 
or bones, and whether they contain any 
purulent discharges, or bone splinters. 

The visible mucous membrane of the eye 
should be noted as to whether it is very 
red and yellowish in color (feverish condi- 
tion), hemorrhagic (anthrax blood poison- 
ing), or of a light color (pneumonia). 

The anus and tail are to be examined as 
to whether there has been any diarrhoea, 
or whether the feces indicate any hemor- 
rhage, or strong offensive odors. 

The very offensive and purulent discharge 
of the vagina (soiling of the tail and hind- 
quarters) are indications of parturition. 

Labored or accelerated breathing indi- 
cates affection of the lungs. Impaired di- 
gestion and a very bloated, or a very ema- 
ciated abdomen indicate stomachic and in- 
testinal trouble. 

In abnormal locomotor symptoms (lame- 
ness, paralysis), careful examination is 
made of the hoofs (foot-and-mouth disease), 
then the bones (fractures), and the articu- 
lations (indicated by swellings and injuries 
of the affected parts). 

Ques. 135: — In inspecting calves imme- 
diately after slaughter, what important 
points are to be noticed in connection there- 
with? 

ANS.: — The navel and front and hind 
metacarpal joints are to be examined for 
the presence of gelatinous discharges, pus 
formations and discolored secretions (joint 
disease). 

Inflammation, hemorrhage or accumula- 
tions on the peritoneum and the serous 
membrane of the intestines (peritonitis) 
generally caused by ulcers eating through 
the stomach. 

Inflammation of the intestines, very of- 
fensive discharge, and soiled tail (gastro 
enteritis). 

Air spaces between the muscles, especial- 
ly on the elbow and flank (blown-up meat). 

Ques. 136: — What points should an In- 
spector examine very carefully in a live 
sheep? 

ANS.: — Pale mucous membrane, cold and 
doughy swelling of the skin at the neck as 
far as the lower jaw (worm disease). 

Uneven fleece, a strong itching sensa- 
tion with eruption on the part of the head 
which is covered with wool, pustules and 
scab with inflammation of the non-fleeced 
parts of the body (pox). 



13 



Lameness is always an indication that a 
closer examination of the hoof and mucous 
membrane of the mouth should be made 
(foot-and-mouth disease). 

Ques. 137: — What are the special symp- 
toms to be noted in the inspection of swine 
before slaughter? 

ANS.: — Animals unconscious of sur- 
roundings, hiding in the straw, dropping of 
the tail (general symptoms of disease). 

A dark red color of the skin, neck, ears, 
abdomen and inner surface of the thigh 
(swine plague, pleura pneumonia, hog chol- 
era) ; dark or light red, sharply outlined 
spots on the skin (erysipelas). 

Very loud squeals when aroused and 
hemorrhage of the hoofs indicate that an 
accurate inspection should be made of the 
hoofs. Froth at the mouth indicates the 
necessity of careful examination of the mu- 
cous membrane of the mouth and tongue 
(foot-and-mouth disease). 

Very offensive grayish red or yellow 
feces (gastro enteritis) ; coughing and ac- 
celerated breathing (inflammation of the 
lungs, hog cholera). _ 

Swellings of the joints (tuberculosis or 
effects of swine plague or hog cholera); 
swellings of the head, neck and ears 
(quinzy or bite wounds). 

Ques. 138: — What special symptoms are 
to be noted in the inspection of calves be- 
fore slaughter? 

ANS.:— Soft, offensive smelling navel, 
containing pus, and swollen joints of both 
front and hind limbs with lameness (joint 
disease). 

Flanks drawn up, a very offensive feces, 
wH- 1 - so {\ s tfr e tail and hindquarters (peri- 
tonitis or gastro enteritis). 

Ques. 139: — In the inspection of live cattle 
what symptoms are to be given special ex- 
amination? 

► ANS.; — Very warm swellings in different 
parts of the body (anthrax and blackleg); 
cold swellings on the abdomen in connec- 
tion with accelerated breathing (protruding 
of foreign bodies from the stomach into the 
breast cavity) ; prominent protrusion of the 
flanks (bloat) ; punctures of the left flanks 
(puncture for bloat). 

An excess of salival fluid, or soiling of 
the tongue, ulcers on the mucous membrane 
of the mouth and tongue (foot-and-mouth 
disease); swellings on the tongue and jaw 
(actinomycosis); discharge from the nose 
with ulcers, watering of the eye (malignant 
catarrhal fever). 

Swelling and inflammation of the vagina 
or vulva ("oestrum"); a purulent or mixed- 
colored, very offensive discharge of the va- 
gina, soiling of the tail and hindquarters, 
sinking of the muscles of the pelvis (par- 
turition trouble). 

On the udder: Vesicles (foot-and-mouth 
disease) ; non-sensitive nodules with en- 
largements of the glands (tuberculosis); 
general swelling, often combined with lame- 
ness (acute inflammation of the udder); 



non-sensitive, thickening and enlargement 
(chronic ulcers); a full udder with dis- 
tinctly marked blood vessels (a fresh 
milker). 

Lameness is always an indication that a 
thorough examination should be made of 
the hoofs (foot-and-mouth disease). 

Ques. 140: — In examining cattle imme- 
diately after slaughter, what inspection is 
necessary in order to thoroughly examine 
the fitness of the carcass for food? 

ANS.: — The pleura is examined for tu- 
bercular adhesions and growths. The lung 
is palpitated to ascertain whether there are 
nodules (tubercular, pus cavities, inflamma- 
tion of the lungs, bladder worms). The 
bronchial and mediastinal glands are to be 
cut into (tuberculosis). There is to be no- 
ticed further the dark coloration, and the 
uniform red coloration of the blood (the 
gravitation of the blood after death to the 
deep-seated parts) ; the red coloration of 
certain lobes (entrance of the blood due to 
the puncture) ; a gelatin-like or grayish red 
color (presence of water) ; abnormally large 
lungs, especially the posterior lobes, and air 
vesicles under the pleura and between the 
lobes (blown-up lung). Finally the lung is 
to be cut into lengthwise (lung worms, food 
stuffs in the bronchial tubes). 

The pericardium is to be cut into and 
examined to ascertain whether it is ad- 
hered to the lungs, or heart, and whether it 
contains a gelatinous or pus-like substance 
(foreign growths). The heart chambers are 
to be cut into. The left chamber filled (poor 
bleeding); hemorrhage on the outer and in- 
ner surface of the heart (blood poisoning) ; 
enlargement or a streaked gray coloring - 
(foreign growths). Finally the muscles of 
the heart are to be examined for taenia. 

The diaphragm and the parts that are cut 
out with the viscera are to be examined for 
growths or pus-cavities (foreign bodies 
from the stomach); also for tubercular no- 
dules. 

The liver must be examined for swellings 
(rounding of the borders); grayish yellow, 
or dark red coloration, adherence to other 
organs, pus cavities (foreign bodies from 
the stomach); tubercular nodules on the 
serous membranes. The liver is to be pal- 
pated (pus, tubercular nodules, bladder 
worms and thickness of the gall ducts). In- 
cisions are to be made at the posterior sur- 
face of the liver into the left half and the 
spigelian lobe. By pressure upon the gall 
ducts examination is made for the presence 
of the liver fluke. The lymphatic glands of 
the liver are to be cut into (to distinguish 
between decalcified bladder worms and tu- 
berculosis). 

The spleen must be examined for swell- 
ings (rounding of the borders); dark red 
coloring, softening (anthrax and blood 
poisoning); the spleen must be thoroughly 
palpitated (tubercular nodules, pus cavities, 
or bladder worms). If the presence of tu- 
bercular nodules is detected it must be de- 
termined whether they are present within 



14 



the spleen or upon the serous coat of the 
same. 

In the head the tongue is to be cut at the 
base and an examination made for vesicular 
eruptions, ulcers and marked redness of the 
mucous membrane of the mouth, gums and 
tongue (foot and mouth disease, rinderpest). 
The bones of the jaw and also the tongue 
are to be felt (actinomycosis). The muscles 
of the jaw are to be cut into (taenia); like- 
wise the lymphatic glands of the pharynx 
and lower jaw (tuberculosis, actinomycosis). 

The external and internal surfaces of the 
gastro-enteric canal are especially examined. 

(a) On the outer surface, grapelike or 
membranous nodules are to be looked for, 
clusters of which may be very numerous (tu- 
berculosis and peritonitis) ; general - and 
small circumscribed hemorrhages (anthrax, 
blood poisoning and gastro enteritis); and 
perforations leading to the exterior (for- 
eign bodies, ulcers). 

(b) On the inner surface: inflammation, 
hemorrhage, marked folds, ulcers, mem- 
branous adhesions, gelatinous discharge 
(gastro enteritis, anthrax and blood poison- 
ing) ; thickening of the abomasum and the 
rectum (foreign growths); growths, per- 
forations, formation of pus, putrefaction 
on and between the stomach and the stom- 
ach divisions, especially of the riticulum 
(perforations by foreign bodies). 

The mesentery and omentum are to be 
examined for hemorrhages and purulent 
discharges on the outer surface of the in- 
testines. The mesenteric glands are to be 
cut into (tuberculosis and flukes). 

The uterus is to be examined and its ful- 
ness and distension noted (pregnancy, or 
the accumulation of purulent matter). The 
uterus and the vagina are to be cut into for 
the examination of purulent discharges, 
ulcers, or the accumulation of pus, and per- 
forations (purulent inflammation of the 
uterus, tuberculosis, undeveloped or de- 
cayed embryos). 

The meat (both sides) is. now examined 
as to its condition (leanness or emaciation) ; 
and then for the yellow color (jaundice, 
or yellow fat caused by grass); watery in- 
filtration, gelatin-like discharges, . hem- 
orrhages, colorations, and besides the 
smallest hemorrhages are to be cut into 
(fractures, bruises, wounds, purulent dis- 
charges). The gloss, the color and the con- 
sistency of the fat and of the meat are to 
be closely examined, also the visible bones 
(vertebrae, breast bone) ; and the tendons 
and joints (tuberculosis and purulent dis- 
charges); the muscles of the neck, are to 
be examined for taenia. Upon the detec- 
tion of tuberculosis on either of the fore- 
going organs, the lymphatic glands of the 
body (elbow and flank glands) are to be 
cut into. 

The kidneys are to be palpated (nodules, 
parasites), and the lymphatic glands of the 
kidney are to be cut into (tuberculosis, 
hemorrhage, enlargements). If the lymph- 
atic glands of the kidneys are not altered, 



then it is not necessary, as a rule, to cut 
into the kidneys. The suprarenal capsules 
are to be cut into. 

The inner surface of both sides must be 
examined for inflammation, hemorrhage, 
especially on the inner side of the pelvis, 
swelling and hemorrhage on the inner side 
of the sacral bones (fractures of the pelvis, 
parturition trouble); membraneous adhe- 
sions, foul smelling or suppurating condi- 
tion of the pleura and peritoneum. Per- 
forations through the digestive canal (for- 
eign bodies, puncture wounds of the breast 
and abdomen caused by operation for tym- 
panitis). In the examination of the pleura 
it is necessary to lift up the diaphragm. 

Ques. 141: — Give in detail the process of 
curing a ham from the time it is trimmed 
until it is ready for shipment? 

ANS.: — All meat intended for pickling 
must be absolutely cold; the animal heat 
must have entirely left it. Salt, sugar and 
saltpeter are now placed into the pickle 
solution which is to be used for curing. 
For determining the exact solid content of 
the brine a "salometer," constructed on the 
principle of a hydrometer, is employed. 
All pickles lose strength when fresh meat 
is immersed in them; thus a pickle of say, 
85 degrees may, in ten days after being put 
into the cask along with fresh meat, register 
as low as 73 degrees when tested with the 
solometer. Pickle thus reduced in strength 
must never be left in contact with meat for 
any length of time after it is fully cured, 
otherwise the meat becomes "pickle- 
soaked" and the pickle turns sour. When 
meat is pickled in barrels it is customary 
to roll them frequently, in order to facili- 
tate the cure. 

Ques. 142: — How shall offal or butcher's 
refuse be conveyed through the streets or 
over the ferries? 

ANS.: — A permit must be obtained from 
the Board of Health and when so conveyed 
must be in tight boxes, barrels or recep- 
tacles, and tightly covered so that no odor 
shall escape therefrom. No offal or butch- 
er's refuse shall be brought into the city. 

Ques. 143: — May horse flesh be kept or 
offered for sale? 

ANS.: — It shall neither be kept nor sold 
for food, and the slaughtering of horses 
for food is prohibited. Horses may, how- 
ever, be slaughtered for other purposes, if 
a permit is first obtained from the Board 
of Health. 

Ques. 144: — What disposition shall be 
made of the blood of slaughtered animals? 

ANS.: — It must not be allowed to flow 
into the sewer or river, but while still 
fresh must be treated so as not to become 
offensive. 

Ques. 145:— What disposition shall be 
made of all offensive odors arising from 
the handling of meat? 

ANS.: — It shall be cared for by destruc- 



15 



tion or condensation and not allowed to 
escape into the outside air. 

Ques. 146: — How shall the floors of a 
slaughter-house be kept? 

ANS.: — All floors where any meat, refuse, 
offal, fertilizer or any other materials, de- 
rived directly or indirectly from slaughter- 
ing of animals, are treated or handled, must 
be made water-tight, properly drained and 
sewer-connected, and the walls of the kill- 
ing, meat dressing and cooling rooms must 
be covered to the height of six feet above 
the floor with some non-absorbent ma- 
terial. 

Ques. 147: — How shall the yards be con- 
structed? 

ANS.: — The yards, other than where cat- 
tle are kept, must be cemented or paved' 
so as not to absorb liquid filth, and be so 
graded as to permit the same to flow into 
the sewer opening. 

Ques. 148: — How must the woodwork be 
kept? 

ANS.: — All woodwork except floors and 
counters must be painted or whitewashed. 

Ques. 149: — How shall slaughter-houses 
be kept? 

ANS.: — No building occupied as a 
slaughter house or any part thereof, or any 
building on the same lot, shall be occupied 
at any time as a dwelling or lodging place; 
and every such building shall at all times 
be kept adequately and thoroughly venti- 
lated. 

Ques. 150: — Before a building shall be 
erected or converted into or used as a 
slaughter house, what is it necessary to do? 

ANS.: — Submit the plans to the Board 
of Health and have same approved in writ- 
ing. 

Ques. 151: — Where shall the business of 
slaughtering cattle, sheep, swine, pigs or 
calves be conducted in the Borough of Man- 
hattan? 

ANS.: — On the west side, between the 
north of the middle line of the block 
between West Thirty-eighth and West 
Thirty-ninth streets and the south side of 
West Forty-first Street, Eleventh Avenue 
and North River, inclusive, and the slaught- 
ering of cattle, sheep or calves on the east 
side shall be between the north of the 
middle line of the block between East 
Forty-second and East Forty-third streets 
and the south' side of East Forty-seventh 
Street, First Avenue and East River, in- 
clusive. 

Ques. 152: — Under what conditions may 
animals be killed or dressed in the City 
of New York? 

ANS.: — The business of slaughtering 
cattle, sheep, swine, pigs or calves shall 
not be conducted in the city without a per- 
mit from the Board of Health. Nor shall 
such business be conducted unless the same 
shall be in buildings located on or near the 



waterfront, and all buildings shall be con- 
structed so as to receive all stock deliver- 
able thereat from boats, cars or transports, 
and to secure the proper care and dispo- 
sition of all parts of the slaughtered animals 
upon the premises, or the immediate re- 
moval thereof by means of boats. 

Ques. 153: — In what manner shall animal 
food be prepared and kept? 

ANS.: — No person shall kill or dress any 
animal or meat in any market, and the keep- 
ing and slaughtering of all cattle, and the 
preparation and keeping of all meat and fish, 
birds and fowl, shall be in that manner 
which is, or is generally reputed or known 
to be, best adapted to secure and continue 
their safety and wholesomeness as food. 

Ques. 154: — May cattle swine, or sheep, 
geese or goats be kept or yarded within or 
adjacent to the built-up portions of the city? 

ANS.: — -Yes, but only with a permit from 
the Board of Health. 

Ques. 155: — When may cows be kept in 
the City of New York. 

ANS.: — When a permit is obtained from 
the Board of Health. 

Ques. 156: — How must stables be kept 
where cows or other animals may be? 

ANS.: — In a cleanly and wholesome con- 
dition, and properly ventilated, and no per- 
son shall allow any animal to be therein 
which is infected with any contagious or 
pestilential disease. 

Ques. 157: — What care must be taken of 
cattle? 

ANS.: — No cattle shall be kept in any 
place where the ventilation is not adequate 
and the water and food are not of such 
quality and in such condition as to preserve 
their health, safe condition, and whole- 
someness for food. 

Ques. 158: — What does the law require 
of one who wishes to drive cattle, swine 
or sheep through a public street in the 
Borough of Brooklyn? 

ANS.: — He must have a permit from the 
Board of Health in writing and he must 
drive subject to the conditions thereof. 

Ques. 159: — How should a butcher or 
dealer keep his icebox or refrigerator? 

ANS.: — It shall be lined with some proper 
metallic substance, so as to be watertight. 

Ques. 160: — How should meat be pre- 
pared before it is offered for sale? 

ANS.: — No meat or dead animal above 
the size of a rabbit shall be taken to any 
public or private market to be sold for 
human food until the same shall have been 
fully cooled after killing, nor until the en- 
trails and feet (except of poultry and game, 
and except the feet of swine), shall have 
been removed. 

Ques. 161: — How is meat to be carried 
or carted through the streets? 

ANS.: — All meat which is to be used as 



id 



human food, shall not be carted or car- 
ried through the streets unless it be so 
covered as to protect it from dust and dirt. 

Ques. 162: — Where is it unlawful to 
expose food for sale and what food may 
not be exposed? 

ANS.: — Xo meat, poultry, game or fish 
shall be hung or exposed for sale in any 
street or outside of any shop or store or in 
the open windows or doorways thereof. 

Ques. 163: — What cattle may not be 
killed? 

ANS.: — No cattle shall be killed for hu- 
man food while in an overheated, feverish 
or diseased condition; and all such diseased 
cattle in the city, and the place where found, 
and their disease, shall be at once, reported 
to the Department of Health by the' owner 
or custodian thereof, that the proper order 
may be made relative thereto, or for the 
removal thereof from the city. 

Ques. 164: — What is the best time for 
meat inspection? 

ANS.: — Meat inspection should be done 
in daylight. In cases of emergency the 
examination of the living animal may be 
done in the evening with plenty of light, 
but the final inspection should never be 
made by artificial light. 

Ques. 165: — How would you recognize 
meat inflation?. Why is it done and what 
are the objections thereto? 

ANS.: — Inflation of meat is practiced 
mostly on calves, sheep, seldom cattle, and 
also on the lungs for the purpose of im- 
parting a better appearance to the meat or 
organs than they naturally possessed. It 
is done either with the mouth or bellows 
in the following way: The air is blown 
down the trachea into the lungs. In calves 
the skinning process is sometimes per- 
formed by blowing air under the skin 
through a small puncture. The hole is 
closed and the inflated part is struck with 
the hand in order to drive the gas along 
under the skin. 

The shreds of the muscles are filled with 
air; so also with the space between the 
tissues and the muscles. 

Where the meat is blown by use of the 
mouth there is danger of germs entering 
the meat from the mouth of the person in- 
flating the meat. 

Ques. 166: — Describe a modern method of 
making lard on a large scale. 

ANS.: — Lard is made by applying steam 
to the fat of swine. The steam may be 
applied in a closed kettle in the form of a 
jacketed arrangement or introduced directly 
into the kettle. The residues which re- 
main after the steaming is completed and 
after the lard has been drawn off are with- 
drawn from the conical lower portion of 
the kettle which can be opened for the re- 
moval of these residues. 

The fragments of meat to be rendered 
are dropped into the top of the kettle, 



which is long and cylindrical in form; the 
top of the kettle is closed when it is full. 
Steam is admitted to the kettle at the bot- 
tom by means of a pipe which runs into the 
tank. This pipe has a valve on it so that 
the steam can be adjusted. The condensa- 
tion which is produced at first by the cold 
contents of the tank is drawn off through 
a water pipe, also situated at the bottom 
of the tank, opposite the steam pipe. After 
the tank is thoroughly heated and the fat 
begins to separate, the lard will rise above 
the water and the solid fragments and at 
the end of the process will fill the upper 
part of the tank. By means of cocks, sit- 
uated about one-third the distance up from 
the bottom of the tank, it can be determined 
to what depth the tank is filled with lard 
and the lard can be drawn off through 
these cocks until water begins to .flow. The 
bottom of the tank can then be opened and 
the residues withdrawn, dried and ground 
for tankage. 

Ques. 167: — How would you differentiate 
between meat that is aging and meat that 
is decomposing? 

ANS.: — Meat that is aging would be 
more or less dry and elastic to the touch; 
meat which is decomposing will be soft 
and emit a disagreeable odor. Decompos- 
ing meat will be discolored; aging meat 
will still retain the light-red color. 

Ques. 168: — How shall fat, tallow or lard 
be smelted or rendered? 

ANS.: — Only when fresh from the 
slaughtered animal; and taken directly 
from the place of slaughter and in a condi- 
tion free from sourness or taint and free 
from all other causes of offense at the 
time of rendering; and all melting and 
rendering are to be in steam-tight ves- 
sels; the gases and odors therefrom to be 
destroyed by combustion or other means 
equally effective. 

Ques. 169: — How would you detect boric 
acid in sausages? 

ANS.: — A small sample should be rubbed 
thoroughly with a little water, which dis- 
solves a large part of the preservative and 
the liquid should then be filtered to remove 
the solid matter. 

Take a tablespoon of this liquid and add 
five drops of hydrochloric acid. A strip of 
tumeric paper is dipped into the liquid and 
afterward removed and held in a warm 
place until dry. If boric acid or borax be 
present the tumeric paper assumes a bright, 
cherry-red color on drying. If a drop of 
ammonia be now added, the red color 
changes to dark green — or greenish- 
black. 

i 

Ques. 170: — How would you detect the 
presence of starch in sausages? 

ANS.: — Place a drop of iodine solution 
on the top of the suspected sausage. If 
starch is present, the sausage will turn de- 
cidedly blue. 



17 



Ques. 171: — In establishments for manu- 
facturing sausages or for smoking or pre- 
serving meat or fish, how should the floors 
be constructed? 

ANS.: — They should be constructed of 
cement, properly graded to sewer-connected 
drain. 

Ques. 172: — How should the side walls of 
such places be constructed? 

ANS.: — The side walls must be con- 
structed of smooth cement upon which 
must be applied three coats of white paint 
and one coat of white enamel to a height 
of eight feet from the floor. 

Ques. 173: — How should such side walls 
and floors be kept at all times? 

ANS.: — They must be kept in a clean 
and sanitary condition at all times and under 
all conditions. 

Ques. 174: — How should tables in such 
establishments be constructed and kept? 

ANS.: — The tables, with the exception of 
the cutting tables, must have iron frames 
and marble or stone tops, and shall be so 
placed as to be accessible at all times for 
the purposes of cleaning. 

Ques. 175: — How should such places be 
illuminated? 

ANS.: — No room in which artificial illum- 
ination is required should be used for the 
preparation of meat and fish. All such 
rooms must be directly lighted from the 
outside and directly ventilated by means of 
windows to the external air. 

Ques. 176:— Where is it unlawful to lo- 
cate such establishments? 

ANS.: — Below the level of the street. 

Ques. 177: — What care should be taken 
of all machinery, tables, containers and 
utensils in such establishments? 

ANS.: — They must be cleaned at least 
once each day with hot water and soap. 

Ques. 178: — How would you detect bad 
meat in sausages. 

ANS.: — I would look for a discoloration 
of the sausages; if the sausage has a dis- 
agreeable odor it should be condemned. I 
would examine carefully a highly colored 
sausage. 

Ques. 179: — Write a letter to the Chief 
Inspector showing how meats are handled 
and kept under modern methods of cold 
storage.. Sign this report "John Doe": 



New York, Nov." 18, 1912. 
Mr. William Jones, 

Chief Inspector, Bureau of Food Inspec- 
tion, Department of Health. 

Walker and Centre Streets, City. 

Dear Sir: 

On November 14th, I inspected the cold- 
storage plant of Roberts Bros., at 416 East 
44th Street, and I herewith submit my re- 
port: 

This plant connects with a slaughter- 
house^ Along the ceilings of the hallways 
there is a sliding pulley, by means of which 
the beef animal hanging from a gambrel 
furnished with a long hook may be drawn 
up and transported wherever desired. 

As soon as the cattle have been slaught- 
ered at the different killing places they are 
immediately transported to the opposite side 
of the slaughtering hall by means of the 
sliding pulley in order to remove them from 
malodorous material. They are then let 
down on tracks which run longitudinally 
along the hall, and are transported to the 
cooling room. 

The meat is then transported on cars to 
the cold storage room, where it is hung 
up on a hook. These cold storage rooms 
are cooled by a system of pipes. 

Fluid ammonia is forced under high pres- 
sure into these wrought-iron coiled tubes, 
the so-called vaporizer. It is here vapor- 
ized under low pressure and thereby absorbs 
the latent heat necessary for vaporization 
from the surrounding material, air or a 
fluid (salt water or chloride of lime water). 
The latter is thereby greatly cooled. From 
the system of tubes in the vaporizer the 
gaseous ammonia is then drawn into a pecu- 
liarly shaped suction and force pump, the 
so-called compressor. Here it is changed 
under pressure into a fluid condition and 
is then forced into a second system of 
coiled tubes, the condenser, in which the 
heat which has been developed, is carried 
away by flowing water. The fluid ammonia 
is again conducted through a connecting 
tube to the vaporizer and the cycle of 
changes begins over. 

The -cold storage room is divided in com- 
partments — the cattle slaughtered each week 
being kept in a separate compartment. The 
walls of the compartments are made of 
smooth zinc and the floor of concrete. The 
carcasses are kept here about a month. 
Respectfully submitted, 

JOHN DOE. 



18 



INSPECTION OF POULTRY, 



Ques. 180:— What is the comb of a fowl? 

ANS.: — The fleshy crest or projection on 
top of a hen's head; it is usually upright 
and notched or serrated. 

Ques. 181: — What is the wattle of a fowl? 

ANS.: — The red fold of skin on the 
throat or neck. It is very pronounced on 
the turkey. 

Ques. 182: — What fish, birds or fowl is it 
unlawful to sell, or offer for sale? 

ANS.: — No meager, sickly or unwhole- 
some fish, birds or fowl shall be brought 
into the city, or held, sold or offered for 
sale for human food. 

Ques. 183: — Under what conditions may 
fowls and small animals be kept in the City 
of New York? 

ANS.: — No live chickens, geese, ducks 
or other fowls, shall be brought into or 
kept or held, or offered for sale, or killed, 
in any yard, area, cellar, coop, building 
premises or part thereof or in any public 
market or on any sidewalk, except upon 
premises used for farming in unimproved 
sections of the city, without a permit from 
the Board of Health and subject to the 
conditions thereof and obtained in accord- 
ance with the rules and regulations adopted 
by the Board of Health. 

Ques. 184: — What are the characteristics 
of a healthy fowl? 

ANS. : — Eyes bright, movements active, 
feathers glossy, nostrils free from discharge, 
combs and wattles firm and bright in color. 

Ques. 185: — What facts would you note 
in the inspection of poultry? 

ANS.:— The flesh should be of a yellow 
or pink color; no odor should be emitted 
from it; it should be firm and elastic and 
plump and the breastbone should be un- 
broken. If there is any discoloration it 
generally appears on the back before it 
does on the breast. The feet should be limp 
and pliable. Stiff, dry feet belong to a stale 
bird. Where the bird has been plucked, the 
skin should not be discolored. 

Ques. 186: — What are the common dis- 
eases of poultry, and how are they detected? 

ANS.: — Tuberculosis, chicken cholera, 
fowl enteritis, gape, "roup" or diphtheria of 
fowls. 

Tuberculosis — the liver and spleen are 
generally attacked. The bird is generally 
found in an emaciated condition. 

Chicken Cholera — the birds suffer from 
diarrhoea, the excretions being fluid and 
of a greenish color. They, as a rule, pass 



into a sort of stupor and set with their 
feathers ruffled. Convulsions follow, which 
finally bring death. After death the flesh 
is found redder than normal; the intestines 
contain a greyish-yellow fluid, sometimes 
slightly blood-stained. 

Fowl Enteritis — There is diarrhoea, but 
no stupor. After death the liver and spleen 
are found enlarged and congested; the intes- 
tines are also congested. 

Gapes — The lungs are affected; it is gen- 
erally found in young birds, and gives rise 
to much distress. The cause is the presence 
of a round-worm in the trachea. 

"Roup" — The lungs are inflamed, also the 
eyes and alimentary tract. The affected 
parts become much reddened and covered 
with a whitish deposit. Small growths may 
appear on the featherless parts of the body. 

Ques. 187: — What diseases of poultry 
make them unfit for food? 

ANS.: — Tuberculosis — As long as the dis- 
ease is confined to the spleen the birds re- 
main plump and in good condition. When 
the liver becomes affected it is unfit for 
food. 

Chicken cholera makes the birds unfit 
for food. 

Fowl enteritis makes the fowl unfit for 
food. 

Roup makes the chickens or pigeons unfit. 

Ques. 188: — What are the indications that 
poultry has begun to spoil? 

ANS.: — Stiff, dry feet; discoloration of 
the skin; odor. Flesh turning blue and 
soft and limp. Skin breaks readily. 

Ques. 189: — What are the indications of 
gapes in poultry? 

ANS.: — Small worms are attached to the 
lining of the trachea or windpipe. Gapes 
is usually found in young chickens. 

Ques. 190: — How would you detect roup 
in a fowl? 

ANS.: — Inflammation of the breathing 
organs, the eyes and the swallowing organs. 
Very red and covered with a whitish de- 
posit. Fowl is emaciated and internal 
organs swell out. Small growths on the 
featherless parts of the body. 

Ques. 191: — What is the appearance of a 
fowl affected with pip? 

ANS.: — Emacated, has a bluish color. 
The tongue is dry, hard and scaly, especially 
about the tip. 

Ques. 192: — You are sent to a poultry 
store where you find for sale fowls which 
are unfit for food. Make out a report to 



19 



the chief inspector, assuming the conditions 
above. 

ANS.:— Address 423 3rd Ave., Borough 
of Manh. 

Department of Health, 

The City of New York. 

Division of Food Inspection. 

November 15, 1912. 
Owner, William Cole. Owner's address, 
423 Third Avenue. Character of store, 
butcher shop. Store is two feet above street 
level. Store is free from overcrowding of 
goods. Adequate means of ventilation is 
provided. Atmosphere of store is not free 
from offensive odors. Merchandise is kept 
in clean, orderly condition. Floors are 
clean. Walls, ceilings, shelves, ledges are 
free from dust, dirt and rubbish. Store is 
adequately lighted. Proper washing facil- 
ities are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is vestibuled 
and which vestibule is properly ventilated. 
I found as follows: On the rack in the 
front window, among other fowls which 
were for sale, twelve fowls which emitted 
a disagreeable odor, putrid, decaying and 
unfit for human food. I seized and con- 
demned these unwholesome fowls, sprinkled 
them with carbolic disinfectant and caused 
them to be removed to the public offal 
dock for destruction. I would respectfully 
recommend that William Cole be warned in 
writing not to sell or keep such ill-smelling 
poultry. 

Respectfully submitted, 



Inspector of Foods. 



rangements. Assume such facts as you 
please and make out a report to the chief 
inspector? 

ANS.: — Address, 469 Amsterdam Ave- 
nune. Borough of Manhattan. 

Department of Health, 

The City of New York. 

Division of Food Inspection. 

Date, November 15, 1912. 

Owner, J. Benjamin. Owner's address, 
469 Amsterdam Avenue. Character of store, 
poultry. 

Store is three feet above street level. 
Store is free from over-crowding of goods. 
Adequate means of ventilation is not pro- 
vided. Atmosphere of store is not free from 
offensive odors. Merchandise is not kept 
in clean, orderly condition. Floors are 
not clean. Walls, ceilings, shelves, ledges 
are not free from dust, dirt and rubbish. 
Store is not adequately lighted. Proper 
washing facilities are provided for all neces- 
sary purposes. . Store does not connect with 
a stable or living room. Store does connect 
with water-closet apartment, which is vesti- 
buled and which vestible is properly ven- 
tilated. I found as follows: 

Chickens thrown on the floor among 
feathers and sawdust; walls unclean and in 
need of painting; odor of poultry; poor ven- 
tilation. I ordered the poultry hung up; 
the floor cleaned; windows opened and the 
walls painted. 

I would respectfully recommend that Ben- 
jamin be sent a written order to have a 
transom put above door for ventilating pur- 
poses, and that his walls be painted. 

Respectfully submitted, 



Ques. 198: — You are sent to inspect a 
poultry store where you found poor ar- 



Inspector of Foods. 



INSPECTION OF FISH. 



Ques. 194:— What objections are there to 
exposing fish for sale in the open air? 

ANS.: — Dust and dirt are liable to ac- 
cumulate on the fish and these may contain 
the germs of disease, thus making the fish 
unfit for food. By exposure the process of 
decomposition is hastened. 

Ques. 195: — May oysters be kept or sold 
without a permit? 

ANS.:— No. Oysters shall not be held, 
kept, or offered for sale without a written 
permit from the Board of Health and sub- 
ject to its rules. 

Ques. 196: — Name five varieties of oysters 
usually on sale in New York, specify the 
manner in which the different types may be 



distinguished and name the waters in 
which each variety is raised? 

ANS.: — Blue Points, a small variety dis- 
tinguished by a blue color on the inside of 
the shell, very white flesh, small eye. Real 
blue points come exclusively from the Great 
South Bay. 

Rockaways: — This is a larger type of 
oyster than the Blue Points. They grow 
along Rockaway Inlet near Canarsie. 

Peconic Bays: — Very salt, medium in size. 
Slight greenish tint in the flesh of the 
oyster. Come from Peconic Bay, near 
Greenport. 

Cape Cods: — A "count" (large size); fine 
flavor; resembles a blue point in the matter 
of meat. Come from the bays of Massa- 
chusetts. 



20 



Lynnhavens: — A large oyster. Come from 
Lynnhaven Bay. 

Ques. 197: — What are the characteristics 
of a healthy oyster? 

ANS.: — it should be either tightly closed, 
or, if apart, the shells should, when the 
oyster is held flat between the finger and 
thumb, be felt to be gripped together by 
means of the powerful adductor muscle 
with which the oyster is provided. If the 
shells gape, and do not at once and vigor- 
ously close on handling, the oyster should 
be rejected. 

Ques. 198: — Explain the danger that may 
result from the process of fattening oysters? 

ANS.: — The danger is that the shellfish 
may become polluted by growing or being 
fattened in impure water, handling under 
unsanitary conditions, or packing in unclean 
receptacles. 

This process of fattening is considered 
an adulteration unless labelled, "fattened" 
or "floated." 

Ques. 199: — Describe the method of fat- 
tening oysters? 

ANS.: — The oysters either in their shells 
or after shucking are placed in fresh or 
brackish water or else shipped in direct 
contact with lumps of ice. This causes 
the shellfish to greatly increase in size, 
owing to the absorption of an undue amount 
of water. 

Ques. 200: — What course would you fol- 
low if you discovered many dead clams in 
a boatload? 

ANS.: — If the majority of the clams were 
dead, I would order the whole boatload 
dumped into the river. If only a portion 
were . dead, I would order the dead clams 
culled out and thrown into the river. 

Ques. 201: — In inspecting a boatload, tell 
how ycu would distinguish dead clams from 
live ones? 

ANS.: — The dead clams are open and usu- 
ally emit an odor. If open and touched 
on the muscles which hold the shell, they 
will close if alive and remain open, if dead. 

Ques. 202: — Describe the methods of 
using chemicals, employed for the purpose 
of giving fish a natural apearance? 

ANS.: — Carmine and cochineal are placed 
on the fish gills to give them a very red 
color, which would indicate freshness. 

Ques. 203: — Why is it important to know 
the seasons of the different fish? 

ANS.: — Because they are best when they 
are in season. Just before spawning they 
are in the very best condition; after that 
they become poor, watery, thin and are 
usually unfit for food. 

Some fish, for instance shad, are at their 
best during the spawning season, while 
others should not be eaten during this 
period. 



Ques. 204: — In inspecting fish, state pre- 
cisely to what points you would direct your 
attention and what indications would, in 
your opinion, show that the fish were unfit 
for sale. 

ANS.: — I would see if the flesh adheres 
to the bones; if it doesn't the fish is stale; 
I would observe the flesh to which the 
bone has been attached, if a brown dis- 
coloration is left, like rust, after separat- 
ing the bone, the fish is not fresh. I would 
feel the flesh; if fresh it should be hard, if 
not fresh the flesh is soft and flabby. I 
would then observe the eyes; if they are 
sunken, it is an indication of staleness. 
Examine the gills; if they are discolored, 
the fish is decaying. Smell the fish; if not 
fresh it will emit a bad odor. Any one 
of these tests is not sufficient, but they 
should all be taken together in judging the 
quality of fish. Bruised and knocked-about 
fish should be examined very carefully as 
they are most likely to go bad very quickly. 

Ques. 205: — How would you determine 
that a frozen fish was good for food? 

ANS.: — By the odor; smell the gills, and 
if they emit an unpleasant odor the fish 
is not good; the gills should not be discol- 
ored. See that there are no bruises on 
the fish. The flesh must be hard and 
plump. If it is hard (from freezing) and 
emaciated, it would indicate decay. 

Ques. 206:— What are the characteristics 
of a fresh fish? , 

ANS.: — -The eyes are full, not sunken in 
their sockets; there is no unpleasant smell; 
if the fish be held in the horizontal posi- 
tion by the head, there is no drooping of 
the tail. The fish should be firm to the 
touch, solid, and opaque, not soft or jelly- 
like or watery. The flesh should hold firmly 
to the bones; the scales should be intact. 
The gills should be bright and not discol- 
ored. If the fish be pressed firmly between 
the thumb and forefinger the flesh should 
not separate from the skin. In flat fish 
like flounders, fluke, etc., the skin should 
be smooth, moist, and hold firmly to the 
flesh; the skin should not be blistered. A 
good fish ought to be broad across the 
back; it should be broad rather than long. 

Ques. 207: — How would you test canned 
fish and oysters without opening the cans? 

ANS.: — As a rule, when a can is spoiled, 
it is usually in the condition termed 
"blown," i. e., with its end convex, instead 
of normal or concave. 

Sound the cans by striking them. If the 
contents are sweet, a peculiar note is pro- 
duced when the can is struck, readily dis- 
tinguishable from the dull tone of the un- 
sound can by any one familiar with the 
work. 

Ques. 208: — How may you test the fitness 
of a salmcn as an article of food by placing 
it in the water? 

ANS.: — Stale salmon will float, while 
fresh salmon will sink in the water. 



21 



Ques. 209: — Describe a method of pre- 
serving salmon in addition to the canning 
process? 

ANS.: — Smoking: The fish is first 
thoroughly cleaned and scaled; then it is 
salted; then it is smoked; this smoke pos- 
sesses certain antiseptic qualities due to 
the presence of certain acids, creosote, etc. 

Ques. 210: — How may you test the fitness 
of a salmon as an article of food by simple 
inspection? 

ANS.: — I would smell it and if there is a 
disagreeable odor it is stale. I would hold 
the fish up (if not too large) by the head, 
the tail should not droop. The eyes should 
not be sunken. The flesh should be solid 
and not watery. If still unconvinced, I 
would tear away the flesh from the bone; 
if this can be done easily and if the bone 
leaves a rusty color on the flesh — the sal- 
mon is unfit for food. 

Ques. 211: — In putting up salmon in 
cans, what precautions must be taken so 
that the fish may continue sound and whole- 
some for as long a period as possible? 

ANS.: — The can should be absolutely air- 
tight. All the air should be exhausted be- 
fore the can is sealed. 

No solder should be allowed to drop into 
the can, as the juices of the salmon would 
act on it and cause decomposition to set 
in. In order to obviate the difficulty of 
solder dropping into the salmon in the 
process of closing the "vent" hole, there 
should be a small cup-shaped piece of tin 
attached to the under surface of the lid in 
such a manner as to allow the can to ex- 
haust all air but to catch any solder that 
might drop through. 

The salmon should be first partially 
cooked in an open boiler before being 
placed in the can. 

The cans should be sterilized before they 
are soldered. 

Ques. 212:— How may you test the fitness 
of a salmon as an article of food by handl- 
ing it? 

ANS.: — Hold it up by the head in a hor- 
izontal position. If the tail droops, it is 
unfit for food. 

Ques. 218:— In what way would you find 
out whether or not a boiled lobster was fit 
for food? 

ANS.: — There should be no signs of de- 
composition. This is usually determined 
by the odor. The lobster should have been 
placed in boiling water while alive. This 
is determined by the tail test described else- 
where. 

Ques. 214: — In inspecting cooked shell 
fish, state what points you would notice and 
what indications would show that the fish 
are unfit for sale. 

ANS.: — Lobsters: There should be a 
stiffness in the tail which, if gently raised, 
will return with a spring. There should 
be no disagreeable odor. Soft-shell crabs 
should be a good weight for their size, 



should emit no disagreeable odor. Oysters 
and clams: Should not be watery and 
should not emit a decaying odor. The best 
test is to taste them. 

Ques. 215: — How would you determine 
whether, in a lobster it was placed in the 
hot water alive or dead? 

ANS.: — A lobster which has been cooked 
alive, will have a stiffness in its tail, which 
if gently raised will return with a spring. 

Ques. 216: — How would you inspect un- 
cooked shell-fish? How would you detect 
the sign of unfitness in them? 

ANS.: — Clams and oysters should be 
closed, or if open should close on being 
handled. They should not have an unpleas- 
ant odor. If the closed shell is struck with 
a knife, it should not give a hollow sound. 
Lobsters and Crabs: They should be heavy 
for their size; very small lobsters should 
not be sold; they should be alive. There 
should be no odor of decomposition from 
them. Crabs should not have spawn at- 
tached to the tails. Crabs and lobsters 
should be dark brown or brown-black in 
color. A red color indicates death and un- 
fitness. 

Ques. 217: — You are sent as an inspector 
to visit a fish store where fish is offered for 
sale which is not fit for food. Write a re- 
port to the chief inspector giving the re- 
sults of your inspection. 

ANS. : — Address Borough 

Department of Health, 

The City of New York. 

Division of Food Inspection. 

Date 191.. 

Owner Owner's ad- 
dress Character of Store, 

fish. Store is 3 feet above street level. 

Store is free from overcrowding of 

goods. Adequate means of ventilation is 

provided. Atmosphere of store is 

not free from offensive odors. 

Merchandise is kept in clean, orderly 

condition. Floors are clean. Walls, 

ceilings, shelves, ledges are free from 

dust, dirt and rubbish. Store is ade- 
quately lighted. Proper washing facilities 
are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is yestibuled 
and which vestibule is properly venti- 
lated. 

Found — 18 mackerel exposed on a fish 
counter with a vile odor — not on ice — gills 
discolored — and flesh soft and watery. 

Ordered — Condemned, sprinkled same 
with lime and had putrid fish removed to 
public offal for destruction. 

I would respectfully recommend that 
owner be warned to keep all fish thoroughly 
packed with ice and to immediately dis- 
pose of all offensive smelling fish in order 
to render the store free from odor. 

Respectfully submitted, 



Inspector of Foods. 



INSPECTION Or FRUITS AND VEGETABLES, 



Ques. 218: — How may diseased or de- 
cayed fruit be recognized? 

ANS. : — By softening, change of color 
and external mould. 

Ques. 219: — How would you recognize 
unripe fruits? 

ANS.: — The pulpy substance of unripe 
fruits is often hard and tough and the juice 
strong and sour. When fruits, in this con- 
dition, are eaten, they cannot be digested, 
and both pulp and juice cause irritation 
and often inflammation of the digestive 
organs. Fruits are made wholesome by 
ripening and by cooking. 

Ques. 220: — May vegetables greened with 
copper salts be sold? What vegetable is 
usually so colored? 

ANS.: — Vegetables greened with copper 
salts, but which do not contain an exces- 
sive amount of copper and which are other- 
wise suitable for food, may be sold, if the 
label bears the statement that sulphate of 
copper or other copper salts have been 
used to color the vegetables. 

Imported French green peas are usually 
colored green with copper salts. 

Ques. 221: — Is there any special care to 
be taken in inspecting fruit offered for sale 
on the street? If so, what? 

ANS.: — If the fruit is exposed in such 
a way that flies and other insects can attack 
it, the fruit should be ordered cleaned off 
and covered. 

The inspector should not merely take 
fruit from the top, he should go right into 
the centre of the pile, even to the bottom, 
and examine the fruit there. 

The place where the fruit is kept should 
be clean and not in a place where it is 
likely to suffer from unsanitary surround- 
ings. Sliced fruit should be kept covered. 

Ques. 222: — State fully the proper ar- 
rangements and appliances of shops where 
fruit and vegetables are on sale. 

ANS.: — The store should be on the street 
level or above. It should not be in a cellar 
where it is likely to be damp. 

The fruits and vegetables should not be 
overcrowded. This would prevent the spoil- 
ing of good fruit and vegetables by contact 
with the decomposed and it also insures 
sufficiency of air space. 

The place should be airy; there should be 
adequate means of ventilation so that no 
germs can be harbored in dark corners. For 
a like reason, the place should be absolutely 
clean. This is very important. 

The atmosphere of the store should be 
free from offensive odors, as these often be- 
come imbedded in the fruits and vegetables. 



The fruits and vegetables should be kept 
in a clean, orderly condition. 

The floors should be kept clean. 

The walls, ceilings, shelves, ledges are to 
be kept free from dust, dirt and rubbish. 

The store should be adequately lighted. 

There should be proper facilities* for wash- 
ing fruits and vegetables in clean water and 
ample receptacles (covered) for disposing 
of unfit fruit and vegetables. 

The place should not connect with a 
stable or living room or water-closet apart- 
ment which is not vestibuled, and which 
vestibule is not properly ventilated. 

There should be covered cases for cut 
pineapples, watermellons, berries, etc. 

Ques. 223: — You are sent to a fruit store 
where you find food not fit for use. Write 
a report to the chief inspector giving the 
results of your inspection. 

ANS. :— Address Borough 

Department of Health. 

The City of New York. 

Division of Food Inspection. 

Date' 191.. 

Owner Owner's address 

Character of store, fruit. 

Store is two feet above street level. Store 
is not free from over-crowding of goods. 
Adequate means of ventilation is pro- 
vided. Atmosphere of store is not free 
from offensive odors. Merchandise is not 
kept in clean, orderly condition. Floors are 
not clean. Walls, ceilings, shelves, ledges 
are not free from dust, dirt and rubbish. 

Store is adequately lighted. Proper 

washing facilities are provided for all 

necessary purposes. Store connects with 
living room. Store does connect with water- 
closet apartment, which is vestibuled and 
which vestibule is properly ventilated. 

Found — Baked bananas — opened some and 
found them decomposing. 

Ordered — Thrown in garbage can and 
covered with chlorate of lime — saw that 
order was complied with. 

Found — '"Specked" pine — soft and decom- 
posing — unfit. 

Ordered — Condemned and thrown in gar- 
bage can as above. 

I would respectfully recommend that 
owner be warned in writing to keep fruit 
in an orderly fashion with different kinds 
separated — that door leading to living room 
be kept closed to exclude offensive cooking 
odors — that floor be kept dry and free from 



23 



refuse. Walls, ceilings, shelves, etc., be 
whitewashed. 

Respectfully submitted, 



Inspector of Foods. 

Ques. 224: — You are sent to a fruit and 
vegetable store where you find bad ar- 
rangements — make out a report to the Chief 
Inspector, giving the results of your inspec- 
tion. 

ANS. : — Address Borough 



Department of Health, 

The City of New York. 

Division of Food Inspection. 

Date 191.. 

Owner Owner's address 

Character of store, fruit 

and vegetable. Store is two feet above 
street level. Store is not free from over- 
crowding of goods. Adequate means of ven- 
tilation is provided. Atmosphere of 

store is free from offensive odors. 

Merchandise is not kept in clean, orderly 
condition. Floors are not clean. Walls, 
ceilings, shelves, ledges are not free from 
dust, dirt and rubbish. Store is ade- 
quately lighted. Proper washing facilities 
are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is vestibuled 
and which vestibule is properly venti- 
lated. I would respectfully recommend 
that different kinds of vegetables be kept 
separated — that fruit be dusted daily — that 
all refuse be removed from floors and kept 
in a covered receptacle. 

Respectfully submitted, 



Inspector of Foods. 

Ques. 225: — You are ordered to take a 
sample of dried apples for laboratory an- 
alysis. Tell fully what you would do? 

ANS.: — I would show the owner of the 
store my badge and tell him that I am an 
Inspector of Foods. I would inquire if the 
dried apples are for sale and I would find 
out who is the owner of the place. I would 
then take some of the dried apples from dif- 
ferent parts of the box and place them in 
the glass receptacles furnished by the de- 
partment; fill two or three, labeling each 
bottle, stating the number of the inspection, 
date, owner and part of box the apples 
came from. Make a complete written re- 
port. 

Ques. 226: — What conditions would tend 
to cause deterioration in dried apples? 

ANS.: — Heat, moisture and exposure to 
the dust or flies. 

Ques. 227: — What appearances and con- 
ditions in dried or evaporated apples and 



apricots would cause you to reject them for 
food purposes? 

ANS. :— Swelled appearance due to mois- 
ture; this brings on fermentation and de- 
composition. Presence of filth, dust, fly or 
other insect excretions, worms or mites. 

Ques. 228: — What is apple scab? 

ANS.: — This is a disease which attacks 
the skin of apples. There are characteristic 
spots or scab on the surface of the apple. 

Ques. 229: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale black bananas? 

ANS.: — I would order the black bananas 
taken off the stand and cast into the gar- 
bage can. These bananas would probably 
be found full of germs and unfit for food. 
1 would make complete report to my su- 
periors. 

Ques. 230: — Describe "baked" bananas. 
State the cause and means of determination. 

ANS.: — These are overripe bananas and 
are usually black or dark brown in color — 
they are soft. This is usually caused by 
carrying the bananas in the holds of ships, 
where they become ripe before they reach 
the market. Their condition can be deter- 
mined by color and condition. If opened 
they will be found to be decomposed. This 
usually causes the germs to be very active. 

Ques. 231: — How would you detect the 
coloring of green beans, peas, etc., by the 
addition of copper? 

ANS.: — It is employed for the purpose of 
giving an intense green color. Add a drop 
or two of hydrochloric acid, mix thorough- 
ly, and place a bright steel knife blade in 
the solution. If copper salts are present, 
copper, easily recognized by its reddish 
color, will be deposited upon the knife 
blade. 

Ques. 232: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale "nested" string beans. 

ANS.: — I would order the beans cast into 
a garbage pail and covered with a disin- 
fectant. I would warn the dealer not to 
sell such beans and make a complete report 
to ray superiors. 

Ques. 233: — In a physical examination of 
preserved cherries in glass jars, what would 
lead you to suspect adulteration? 

ANS.: — The chief adulterant of preserved 
cherries is the addition of artificial color to 
the cherry, so that the red color may be 
preserved. Coal tar dies and cochineal are 
used for this purpose. The only physical 
means of detecting this artificial coloring is 
by the deep red hue of the cherries. 

Ques. 234: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale cocoanuts with one eye plugged? 

ANS.: — I would condemn the cocoanuts 
and take one with me. I would get a sum- 
mons from a Magistrate and have the dealer 
arrested, as this is a violation of the Sani- 
tary Code. 



24 



Ques. 235: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale yellow "cukes"? 

ANS. : — I would order them cast into a 
garbage can and covered with chlorate of 
lime. 

Ques. 236: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale figs exposed to the air and covered 
with flies? 

ANS.: — I would order the dealer to cover 
the figs and if I found that the upper layer 
was contaminated by the excretions of the 
flies, I would order the figs in that layer 
thrown away. 

Ques. 237: — What are the differences in 
color and other appearances between dis- 
colored and "speck" pineapples? 

ANS.: — Discolored pineapple is lighter in 
color at the discolored parts than on the 
rest of the apple. It is hard and has no de- 
caying odor. 

"Speck" is usually darker in color and is 
soft and gives off a decaying odor. 

Ques. 238: — Describe "baked" orange. 
What is its cause and how would you de- 
tect it? 

ANS.: — "Baked" orange is an overripe 
orange. Oranges are picked in a green 
state and shipped unripe. They are ripened 
after they reach market. If shipped in a 
warm or moist place this causes them to 
ripen too soon. They are very soft and 
offer little resistance to the touch. 

Ques. 239: — How are pickles, olives and 
capers adulterated? How would you detect 
these adulterants. 

ANS.: — They are colored artificially with 
copper salts. This gives the pickles, olives 
and capers a very green color and this 
should lead the Inspector to suspect the ad- 
dition of adulterants. A sample should be 
taken to the laboratory and there a chemi- 
cal test should be made. 

Ques. 240: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale slices of pineapples on a tray? 

ANS.: — If the pineapples were just cut I 
would order the tray covered. If the slices 
are covered with dust or fly or insect dirt, 
I would condemn them and have them 
thrown away. I would warn the owner 
that all cut fruit must be covered and not 
left exposed. I would then report to my 
superiors what I had done. 

Ques. 241: — What is "speck" pine? What 
is its cause and how would you detect it? 

ANS.: — '"Speck" pine is pineapple which 
has- started to decompose. It is usually due 
to an injury to the pineapple or the pres- 
ence of a worm therein. It is detected by 
its softness in the "specked" part and by a 
characteristic decomposing odor. 

Ques. 242: — What are "pricked" potatoes? 

ANS.: — These are potatoes which have 



been injured or pierced by the potato hook 
in the process of gathering. 

Ques. 243:— What are the symptoms of 
'blight" in potatoes? 

ANS.: — The most frequent symptoms of 
potato blight are a scabby appearance, 
showing patches, apparently of dirt, adher- 
ing closely to the potato. If the potato be 
peeled or cut, brown spots can be seen. 

Ques. 244:— If you have a cargo of bar- 
rels of potatoes to inspect of a morning, 
how would you proceed to do so with quick- 
ness and accuracy? 

ANS.: — I would open a few bags or bar- 
rels from different parts of the cargo and 
examine carefully specimens from different 
parts of the bags or barrels. I would take 
a chip of wood out of the sides of some of 
the unopened barrels and note the condi- 
tion of the potatoes exposed. 

Ques. 245:— How should raisins and cur- 
rents be kept? 

ANS.: — They should always be kept dry; 
if they become damp they are liable to fer- 
ment. 

Ques. 246:— In a physical examination of 
preserved tomatoes in glass jars, what 
would lead you to suspect adulteration? 

ANS.: — If the tomatoes have a highly red 
color, it would lead me to suspect that coch- 
ineal or a coal tar dye had been added to 
give unripe and unwholesome tomatoes the 
appearance of good ones. 

Ques. 247:— In a physical examination of 
preserved strawberries or raspberries in 
glass jars, what would lead you to suspect 
adulteration? 

ANS.: — If the color is very red, it would 
lead me to suspect that some coloring mat- 
ter had been used. This could only be 
positively determined by a chemical analy- 
sis. If there is any fermentation at the top, 
it would also lead me to suspect adultera- 
tion. 

Ques. 248: — In a physical examination of 
preserved rhubarb in glass jars, what would 
lead you to suspect adulteration? 

ANS.: — A heightened yellow color would 
indicate the addition of coloring matter. A 
chemical test would be necessary to settle 
the matter positively. 

Ques. 249: — What examination would you 
make of the following vegetables and what 
conditions would cause you to condemn the 
same for food: Onions, lettuce, turnips, 
peas-in-the-pod, cucumbers, spinach, rhu- 
barb, cabbage and green corn? 

ANS.: — Onions: — I would see if they are 
soft or rotten. If they are I would condemn 
them. 

Lettuce: — Look for worms or dust. 

Turnips: — Look for soft spots and a de- 
caying odor; also shriveled up, which indi- 
cates that they have been kept a long time. 



25 



Peas-in-the-pod: — Smell them for a de- 
caying odor; open the pod and see if the 
pea is developing a stem (an indication that 
they have been kept in a damp place); look 
for molds. 

Cucumbers: — Look for yellow cucumbers 
and soft ones. 

Spinach: — Worms, dust and foreign mat- 
ter, manure. 

Rhubarb: — Soft stems; dried and with- 
ered leaves. Rotting blotches on the stems. 

Cabbage: — Worms and decay from being 
kept too long. 

Green Corn: — Decaying odor; worms and 
soft, decaying spots. 

Ques. 250: — How do you test melons 
without cutting? What do you consider the 
practical value of the test? 

ANS. : — Watermelons are usually tested 
by their weight. A heavy melon for its size 
would indicate an abundance of juice. This 
does not, however, show that the interior 
is ripe. Take the melon up with one end 
in each hand and squeeze it. If it gives a 
crackling sound it is ripe. 

The color is often an aid. If the melon 
is white, it would indicate that it hasn't 
ripened. This test used in conjunction with 
the above is usually a good indication of the 
condition of the melon. 

Muskmelons or Cantaloupes: — Usually the 
color is a guide. A very green color shows 
that the melon is not ripe. Feel the long 
ends; if they are soft this would indicate 
over-ripeness and decay. These tests are 
not absolutely final, as they often fail. The 
odor is often a guide. 

Ques. 251: — What are the differences in 
color and other appearances between blis- 
tered and speck tomatoes? 

ANS.: — Blistered tomatoes are light pink 
in color. The blisters are due to their 
ripening in a damp place. Aside from the 
blistered skin, they are fit for food. Speck 
tomatoes are usually very red and have soft 
spots which penetrate below the skin. They 
usually have a decaying odor and are soft. 
They are unfit for food. 

Ques. 252: — Describe fully your method 
of judging cocoanuts. 

ANS.: — Shake the cocoanut near the ear 
and listen for an abundance of cocoanut 
milk on the interior. This usually indicates 
a good nut. See if the eye has been opened 
(so that fluid can be poured in) and plugged. 

Ques. 253: — How would you detect cel- 
ery which has been freshened? 

ANS.: — Where the upper decomposed 



leaves have been torn off, the distance of 
the stem-head from the leaves will be 
found greater than in the fresh celery. 

Ques. 254: — Describe brown rot in pota- 
toes. 

ANS.: — The potato has a brown or black 
discoloration and ultimately there is a com- 
plete rotting of the interior. 

Ques. 255: — Describe potato scab. 

ANS.: — This is a disease which is caused 
by a fungus. The potato is covered with a 
great number of scabs which appear like 
so many clouds on the surface of the af- 
fected potato. 

Ques. 256:— What conditions, in your 
opinion, would make potatoes, cabbages and 
tomatoes unfit for sale and how would you 
determine these conditions? 

ANS.: — Potatoes: — Brown rot, blight or 
scab or freezing. See that the potato is not 
soft or shriveled. The potato if cut open 
must show no brown or black discolora- 
tions. The skin should not be covered with 
scabs. (Conditions of each discussed in 
another question.) 

Cabbages: — Look for worms and rotting 
of the core and interior leaves. 

Tomatoes: — Soft tomatoes, which are 
overripe and decaying, should not be sold. 
In either case they will be very red and 
soft and emit a decaying odor. Worms can 
sometimes be seen. Damaged tomatoes 
should be carefully inspected, as they de- 
cay rapidly. 

Ques. 257:— In what condition should a 
place be where fruit is offered for sale? 

ANS.: — It should be a dry place, as mois- 
ture causes mold and decay. The premises 
should be properly aired, as odors often at- 
tach themselves to different fruits. The 
place should be kept clean. This is im- 
portant, as it often prevents germs from 
multiplying in the place. No dust should 
be allowed to accumulate on the fruit, as 
this dust is often germ-laden. Natural light 
is to be preferred to artificial light. The 
sanitary arrangements, plumbing, toilets, 
etc., should be in proper condition. 

Ques. 258: — What substances added to 
canned tomatoes are considered adultera- 
tions? 

ANS.: — The addition of water, sugar, 
syrup, pulp, tomato juice in excess of the 
amount present in the tomatoes used. 



26 



PREVIOUS EXAMINATION QUESTIONS. 



Municipal Civil Service Commission. 
MEAT INSPECTOR. 

TECHNICAL. 

Date: June 25, 1908. 

(To be finished by 1.30 p. m.) 

1. (a) Give in detail the process of cur- 
ing a ham from the time it is trimmed until 
it is ready for shipment, (b) Describe a 
modern method of making lard on a large 
scale. 

2. (a) Explain how ordinary pork sau- 
sages are made, naming the various ingre- 
dients, showing the proportion of each, (b) 
Do the same for frankfurters. (c) How 
would you detect bad meat in sausages? 

3. (a) How would you determine wheth- 
er or not a forequarter of beef was fit for 
human food? (b) How would you differen- 
tiate between meat that was aging and meat 
that was decomposing? (c) In a freshly 
slaughtered steer, where would you look for 
evidence of tuberculosis and how would you 
determine that it was infected with tuber- 
culosis and not pneumonia? 

4. Tell what you know about each of the 
following: (c) Stearin; (2) Measly meat; 
(3) Wooden tongues; (4) Septicemia. 

5. What preservatives and coloring mat- 
ters are used in meats? Which of these 
preservatives and coloring matters are for- 
bidden for use in New York City by the 
Board of Health? What appearances or 
conditions would lead you to suspect that a 
forbidden preservative or coloring matter 
had been used? 

6. What are the indications that poultry 
has begun to spoil? What is the appear- 
ance of a fowl affected with pip, with roup, 
with gapes? What artificial methods are 
used for keeping poultry? 

7. How would you recognize meat infla- 
tion? Why is it done and what are the ob- 
jections thereto? How would you be able 
to distinguish between a lamb and a sheep, 
if both were caul dressed and of the same 
size? 

8. Write a letter to the Chief Inspector 
showing how meats are handled and kept 
under modern methods of cold storage. Sign 
this report "John Doe." 

9-10. Give the name and describe the con- 
dition of each specimen shown you. (The 
candidate should make notes at times of in- 
spection and afterward write description in 
full, arranging his answers to correspond 
with the number of each specimen.) 



ARITHMETIC. 

(To be finished by 4 P. M.) 

Give all the figuring on the ruled sheets. 

1. A butcher having 275 lbs. of beef, held 
it until 3/16 had become mouldy. He then 
sold the rest at an average of 15 cents a 
pound. How much did he receive? 

2. Add: 7654327654 

9876543234 • 

1234567890 

6549872345 

3243235432 

8762187654 

4545454545 

3876987435 

8765432345 

5678987657 

3. At 16 and y$ cents per pound, how 
many pounds of pork can be bought for 
$4.19? 

4. Multiply 68745 by 907. 



Municipal Civil Service Commission. 

New York. 

FISH INSPECTOR. 

Technical. 

Dated June 24, 1908. 
(To be finished by 1:30 P. M.) 

1. (a) In putting up salmon in cans, what 
precautions must be taken so that the fish 
may continue sound and wholesome for as 
longe a period as possible? (b) Describe 
a method of preserving Salmon in addition 
to the canning method. 

2. (a) In a general way, name the local 
waters from which oysters may not be taken 
for sale in New York, . giving reasons for 
the prohibition, (b) Describe the method of 
fattening oysters, and explain the danger 
that may result from the fattening process, 
(c) Name five varieties of oysters usually on 
sale in New York, specify the manner in 
which the different types may be dis- 
tinguished and name the waters in which 
each variety is raised. 

3. How may you test the fitness of a 
salmon as an article of food (a) by simple 
inspection; (b) by handling; (c) by placing 
it in the water? 

4. (a) How would you determine wheth- 
er, in a lobster, it was placed in the hot 



27 



water alive or dead? (b) In what way would 
you find out whether or not a boiled lob- 
ster was fit for food? 

5. Mention any chemicals you know to 
be employed for the purpose of giving fish 
a natural appearance, describe the method of 
using such chemicals, and explain the in- 
jurious effects produced by their use. 

6. (a) In inspecting a boat load, tell 
how you would distinguish dead clams from 
live ones, (b) What course would you fol- 
low if you discovered many dead clams in 
a boat load? 

7. (a) How would you determine that a 
frozen fish was good for food? (b) How 
long can fish be left in cold storage with- 
out losing their nutritive qualities? 

8. Write a report describing the results 
of an inspection of a quantity of fish which 
you found on sale in Fulton Market and 
were obliged to condemn as unfit for food? 

Sign this report "John Doe." 

9-10. Give the name and describe the 
condition of each specimen shown you. (The 
candidate should make notes at the time 
of inspection and afterward write descrip- 
tion in full, arranging his answers to cor- 
respond with the number of each specimen.) 

ARITHMETIC. 

(To be finished by 4 P. M.) 
Give all the figuring on the ruled sheets. 

1. Add: 8765432323 

2498789876 
9496954323 
1876543456 
7865434565 
3845676789 
6574345676 
4534876987 
5843456765 
6543454345 

2. If 3/5 of a piece of land cost $12,000, 
how much would two such pieces cost? 

3. How much would 27^ rolls of cloth 
come to at $12.75 a roll? 

4. Divide 11173080 by 27385. 



Municipal Civil Service Commission. 

INSPECTOR FRUITS AND* VEGE- 
TABLES. 

TECHNICAL. 

Date: June 26, 1908. 

(To be finished by 2 p. m.) 

1. What fruits picked before ripening 
will decompose and not ripen? Name the 
fruits which after being frozen become un- 
fit for food. Tell what you know about the 
transportation and marketing of pineapples 
and mangoes. 

2. What are "pricked" potatoes? Define 
potato scab, blight and brown rot. If you 
have a cargo of barrels of potatoes to in- 



spect of a rriorning, how would you proceed 
to do so with quickness and accuracy? 

3. Tell exactly what you as Inspector 
would do upon seeing offered for sale: (a) 
Figs exposed to the air and covered with 
flies; (b) yellow "cukes"; (c) "nested" 
string beans; (d) cocoanuts with one eye 
plugged; (e) black bananas; (f) rice cauli- 
flower; (g) slices of pineapples on a tray. 

4. What are the differences in color and 
other appearances between (a) unripe and 
rotten red bananas; (b) discolored and 
"speck" pineapples; (c) blistered and speck 
tomatoes. 

5. What examination would you make of 
the following vegetables and what condi- 
tions would cause you to condemn the same 
for food: Onions, lettuce, turnips, peas-in- 
the pod, cucumbers, spinach, rhubarb, cab- 
bage and green corn? 

6. What appearances and conditions in 
dried or evaporated apples and apricots 
would cause you to reject them for food 
purposes? What conditions would tend to 
cause deterioration in dried apples? You 
are ordered to take a sample of dried apples 
for laboratory analysis; tell fully what you 
would do. 

7. In a physical examination of the fol- 
lowing preserved substances in glass jars, 
what would lead you to suspect adultera- 
tion? (a) Tomatoes; (b) pickles; (c) cher- 
ries; (d) strawberries; (e) raspberries; (f) 
chow-chow; (g) rhubarb. What does a con- 
cave head on a can indicate? 

8. A carload of potatoes, crated toma- 
toes and yellow turnips arrives at the ter- 
minal in New York in a frozen condition. 
Tell what disposition you would order for 
these vegetables and give your reasons 
therefor in the form of a report to the 
Chief Inspector. (Sign this report "John 
Doe.") 

9-10. Give the name and describe the 
condition of each specimen shown you. 
(The candidate should make notes at time 
of inspection and afterward write descrip- 
tion in full, arranging his answers to corre- 
spond with the number of each specimen). 

ARITHMETIC. 
(To be finished by 4 p. m.) 

Give all the figuring on the ruled sheets. 

1. If a dealer buys 76 boxes of cherries 
at auction, paying at rate of $1.17^4, and 
sells them in two lots, 36 boxes at $1.22^ 
and the remainder at $1.18?/* ,what does he 



gam 



Add: 5432345432 
8765434567 
8765678987 
7654567654 
9876789876 
8765456765 
6765456543 
4323432343 
2131567650 
3935373676 



28 



3. If 60 lemons in a box were rotten and 
the box still had 5/7 of the whole in good 
condition, how many lemons did the box 
contain at first? 

4. Divide 5445636 by 6748. 



INSPECTOR OF FOODS. 

September 2, 1903. 

Note: — All candidates had to answer 
questions 1 to 4. After answering all those 
questions, candidates were allowed to select 
one of the four divisions offered. No credit 
was given to a candidate in any division 
who undertakes to answer questions in 
more than one division. 



SPECIAL. 

1. What are the duties of a Food In- 
spector? 

2. To what extent should a Food In- 
spector acquaint himself with (a) the 
sources of supply; (b) the seasons at which 
different kinds of food are offered in the 
markets; (c) the points at which these sup- 
plies are delivered in the city; (d) the dis- 
tribution of such supplies to the different 
places of sale? 

3. How should an ice-box be connected 
with the sewer? Draw a plan showing pipes 
and connections. 

4. You are sent as an inspector to visit 
five different places where food is offered 
for sale. In some of these places you find 
the food not fit for use. In some you find 
bad arrangements. Assuming such facts as 
you please, write a report to the Chief In- 
spector, giving the results of your inspec- 
tion. 

I. MEAT AND POULTRY. 

5. State the common terms applied to 
diseased or unfit veal, mutton, pork and 
poultry and define precisely each term. 

6. (a) What is pleuro-pneumonia and 
what animals are subject to that disease? 
(b) What are the indications of this disease 
in animals before and after slaughtering? 

7. What is the "Kosher" method of 
slaughtering? 

8. What are the common diseases (a) of 
hogs; (b) of poultry? How are they to be 
detected? Which of them makes the ani- 
mal unfit for food? 

9." How can the existence of fever in an 
animal, at the time of slaughtering, be de- 
tected in the dressed meat? How is the 
temperature of a living animal ascertained? 

10, 11, 12. Give the name and describe 
the condition of each specimen shown you. 
(The candidate was advised to make notes 
at the time of the inspection and afterward 
write descriptions in full, arranging his an- 
swers to correspond with the number of 
each specimen. 



II. FISH. 

5. What kinds of fish are found in our 
markets and at what time of year is each 
kind offered for sale? 

6. Name the principal sources of supply 
of each kind you have mentioned in your 
answer to question 5. 

7. In inspecting fish, state precisely to 
what points you would direct your atten- 
tion and what indications would, in your 
opinion, show that the fish were unfit for 
sale. Answer this question fully. 

8. Answer the question put in No. 7 with 
reference both to cooked and uncooked shell 
fish. 

9. How would you test canned fish and 
oysters without opening the cans? 

10. 11, 12. Give the name and describe 
the condition of each specimen shown you. 
(See No. 10, Division 1.) 



III. MILK. 

5. Give the terms in common use ap- 
plied to milk in its different forms and 
stages and describe precisely the meaning 
of each term. State which of these, in your 
opinion, makes the milk unfit for sale, and 
state what test you would make of a speci- 
men submitted to you to determine its char- 
acter. 

6. What is a lactometer? Describe it 
and state how it is used? 

7. How would you test canned con- 
densed milk without opening the can? 

8. State what, in your opinion, are the 
nencessary arrangements, conditions and 
appliances of places where milk is kept on 
sale. What is the proper temperature at 
which to keep milk in places of sale? 

9. Name the most common adulterants 
of milk; state for what purpose each is 
used; how you would try to detect it, and 
in what way, if at all, each is harmful. 

10. 11, 12. Examine each specimen shown 
you and give your opinion of it. (See No. 
10, Division I.) 



IV. FRUIT AND VEGETBLES. 

5. Describe "baked" bananas, "speck" 
pine, "baked" orange; what causes these im- 
perfections and how are they detected? 

6. What conditions, in your opinion, 
would make potatoes, cabbages and toma- 
toes unfit for sale, and how would you de- 
termine these conditions? 

7. State fully the proper arrangements 
ard appliances of shops where fruit and 
\egetables are on sale. 

Describe fully your method of judging 
cocoanuts. 

9. How do you test canned goods with- 
out opening? State fully. 

10. 11. State the principal sources of 
supply and all the seasons of sale of the 
staple fruits and vegetables in New York 
City. 

12. Is there any special care to be taken 



29 



in inspecting fruit offered for sale on the 
street? If so, what? 

13. How do you test melons without cut- 
ting? What do you consider the practical 
value of the test? 

14. What are "soaked" canned goods? 



Add 



2. Subtract 



3. Multiply 

4. Divide 



ARITHMETIC. 

789658 
937878 
659763 
976842 
768247 
542075 
238976 

43087 by 6098 
2911767 by 4789 



Civil Service Commission, 

City of Chicago. 

FOOD INSPECTOR. 

Division H, Grade II, $1,080. 
SPECIAL SUBJECT. 

1. (a) What diseases would you look for 
in the inspection of slaughtered cattle and 
hogs? (b) Describe the lesions that would 
lead you to condemn the whole or part of 
a carcass. 2. (a) How would you deter- 
mine that carcass of beef sent in to the 
city by express was tubercular? (b) How 
would it appear if the animal had died of 
tuberculosis? 3. (a) How would you de- 
termine that a calf slaughtered for veal was 
less than two weeks old? (b) Why and 
when should veal be condemned? 4. What 
would be your rule as to the condemnation 
or otherwise of a carcass of an animal that 
had been accidentally injured so as to ren- 
der slaughter necessary? 5. What condi- 
tions in and around a milk depot may ren- 
der the milk dangerous and detrimental to 
health? 6. (a) What diseases of the cow 
render the milk unlit for food? (b) How 
is tuberculosis recognized in dairy cattle 
and what precautions should be taken to 
prevent the spread of tuberculosis by the 
milk supply? 7. (a) The milk from what 
sources is required to be pasteurized by the 
Chicago ordinance? (b) State in detail 
what observations should be made in the 
pasteurization plant to determine its effi- 
ciency? 8. (a) Why should ice be in- 
spected? (b) What things or conditions 
should not be permitted in connection with 
the making of ice on lakes or artificially? 
9. (a) What canned goods are apt to spoil 
and become dangerous to health? (b) How 
would you recognize spoiled canned goods 
and how should they be disposed of? 10. 
Describe the effect of cold storage on poul- 
try and game. 

ARITHMETIC. 
1. Compute and give total of the follow- 



lbs. of sugar at .05y 2 per lb., 48 gals, syrup 
at M l /i per gal., 11 lbs. butter at .28 per lb., 
112^ lbs. lard at .08 per lb. 2. A helper re- 
ceives $15 per week; he works 49 weeks a 
year; his expenses are $396 a year. How 
many years will it take him to save $2,712? 
3. A wholesale dealer bought 8,270 barrels 
of sweet potatoes at $1.75 a barrel; he sold 
3/5 of them at $2.25 a barrel and the re- 
mainder at $1.90 a barrel. How much did 
he gain? 4. A can inspect a district in 12 
days and B can inspect the same district in 
10 days. How long will it take both work- 
ing together to inspect it? 5. If milk con- 
tains 4l 1 / 2 per cent, butter, how many pounds 
of butter are there in 265 gallons of milk? 
(1 gal. = 8 lbs.) 

EXPERIENCE AND PENMANSHIP. 

1. How old are you? 2. What has been 
the extent of your education? State what 
schools you have attended, how long and 
certificates you hold, if any. 3. What ex- 
perience have you had in handling or deal- 
ing with the following food products: (a) 
meat, (b) milk, and other dairy products, 
(c) fruits and vegetables, (d) groceries and 
canned goods? Explain fully in each in- 
stance, stating when, where, how long, and 
the nature of your work. 4. Have you ever 
had any experience as a food or meat in- 
spector? If so, state when, where, how 
long. 5. State any other experience or 
training that you may have had that would 
tend to fit you for the position of food in- 
spector. 

REPORT. 

Write a report describing the result of 
an inspection of a quantity of fish which 
you found on sale in a market and were 
obliged to condemn as unfit for food. 



ing bill: 15 bbls. flour at $5.50 per bbl, 868 



Civil Service Commission, 

City of Chicago. 

MEAT INSPECTOR. 

DUTIES. 

1. State in detail all the duties that you 
assume a meat inspector may be called upon 
to perform. 

2. Name the affections on account of 
which you would condemn as unfit for food, 
flesh from animals that were slaughtered 
while suffering from them. 

3. On inspecting a freshly slaughtered 
carcass, why should special attention be 
paid to the condition of the lymphatic 
glands? 

4. Would you advise butchers to let the 
interior lining of the chest on the carcass 
remain? If so, why? 

5. Generally speaking, how can the in- 
spector best determine the age of the car- 
cass? 



30 



6. What is the general appearance of 
flesh of an animal that has not been bled? 

7. What would be your rule as to the 
condemnation or otherwise, of the carcass 
of an animal that had been accidentally in- 
jured so as to render slaughter necessary? 

8. What disposition would you advise of 
the carcass of an animal that had become 
cast in a stall and slowly died of suffoca- 
tion? 

9. Would you pass the flesh of animals 
that were killed by lightning or electricity? 

10. How would you test the truth of a 
statement that an animal had been ''struck 
by lightning"? 

11. What is the effect of death by as- 
phyxia upon the flesh of animals? 

12. Would you condemn the carcass of a 
young pig that you knew had suffered from 
epilepsy? , 

13. Discuss the causes and post-mortem 
conditions of peritonitis. 

14. How far may the inspector be guided 
by the condition of the liver in determining 
the fitness of a carcass? 

15. What are some morbid post-mortem 
conditions that should lead to the condem- 
nation of the kidneys? 

16. In general, give three rules to follow 
in each of which case the entire carcass 
ought to be condemned, 



Civil Service Commission, 

City of Chicago. 

BUR. CHIEF FOOD INSPECTOR. 

SPECIAL SUBJECT. 

1. (a) What is the standard analysis of 
(1) milk, (2) cream, (3) butter, (4) cheese? 
(b) What practical test should be used to 
determine whether a firkin exposed in a 
grocery store contained butter, oleomar- 
garine or renovated butter? 

2. (a) Name the domestic food pre- 
servatives the use of which is permissible 
under the Illinois State food law. (b) 
Name the chemical preservatives the use of 
which is not permissible under same. 

3. Describe in detail the apearance and 
condition of poultry, game and fish which 
would warrant the Chief Food Inspector in 
condeming same. 

4. Describe the appearance and condition 
of fruits and vegetables which would war- 
rant him in condemning same. 

5. Describe the appearance and condition 
of cut meats which would warrant him in 
condemning same. 



6. (a) Name ten foods (aside from spices) 
which are frequently adulterated, and name 
the adulterants used in the particular cases, 
(b) Name five spices and their most com- 
mon adulterants. 

7. State fully how to inspect and detect 
spoiled fruit or vegetables in cans. 

8. (a) What is a common standard tgg- 
(b) Describe fully a practical test to detect 
spoiled eggs. 

9. What is the proper duty and method 
of procedure of a milk or dairy inspector 
under each of the following cases: (a) 
When a diseased cow is found in a dairy? 

(b) When a case of smallpox is discovered 
in a house in which there is a milk depot? 

(c) When a milk dealer refuses admission 
to his wagon to a city milk inspector? (d) 
When brewery refuse is found in the pos- 
sesion' of a dairyman? 

10. Describe fully and in detail the sani- 
tary surroundings of an ice house and lake 
from which domestic ice may properly be 
obtained. 

11. Assuming that the Chief Food In- 
spector has charge of restaurant inspectors 
and is about to instruct his men concerning 
their duties, state fully what instructions 
he should give them concerning their work 
and the matters they, as such inspectors, 
should especially inquire into. 

12. Write a paper of not less than 200 
words, discussing the question of cold stor- 
age of food, with special reference to the 
preservation of wholesomeness and nutri- 
tive value of same, touching especially on 
the preparation and proper condition of 
food which is to be placed in cold storage, 
the proper care of same while in, and also 
after removal therefrom, and the length of 
time foods may properly be kept in same. 

13. Assuming that the Chief Food In- 
spector has under his supervision 15 meat 
inspectors, 8 dairy inspectors, 5 ice inspec- 
tors, 15 milk inspectors, 10 restaurant in- 
spectors, state fully what field organization 
of such forces he should make so as to get 
most effective inspections; what reports he 
would require and what check or supervis- 
ion he would exercise over his men to get 
efficient service and a full day's work from 
each. 

14. State fully how the Chief of Bureau 
of Food Inspection would classify and 
record the reports and information gathered 
by his inspectors, giving fully the system of 
records which should be kept of the work 
and the information thus obtained. 



31 



RULES RELATING TO EGG BUSINESS, POULTRY, 
SLAUGHTER HOUSES AND CANNED GOODS. 



Dept. of Health, City of New York. 

RULES AND REGULATIONS 

To Be Observed in Conducting the 

WHOLESALE EGG BUSINESS. 

Section 42, Sanitary Code. 

No meat, fish, eggs, birds, fowl, fruit, 
vegetables or milk not being then healthy, 
fresh, sound, wholesome, and safe for hu- 
man food, nor any meat or fish that died 
by disease or accident, shall be brought 
into the City of New York, or offered or 
held for sale as such food anywhere in said 
city, nor shall any such articles be kept nor 
stored therein. 

For the purposes of this section, any 
meat, fish, eggs, birds, fowl, fruit, vege- 
tables or milk offered for sale anywhere 
in the city by dealers in food, shall be 
deemed to be offered or held for sale as 
food. 

Section 48, Sanitary Code. 

No meat, fish, fruit, vegetables, eggs, milk 
or other food or unwholesome liquid shall 
be sold, held, offered for sale, labeled or 
any representation made in respect thereof 
under a false name or quality, or as being 
what the same is not, as respects whole- 
someness, soundness or safety for food or 
drink. 

Section 48A. 

No persons shall break out eggs for sale, 
or conduct the business of breaking out 
eggs, to be canned, frozen, dried or used in 
any other manner in the City of New York, 
and no eggs broken from the shell, whether 
canned, frozen, dried or treated in any 
other manner, shall be received, held, kept, 
sold, offered for sale, or delivered in the 
City of New York, without a permit from 
the Board of Health, and subject to the 
conditions thereof, and subject also to the 
rules and regulations adopted by the said 
Board of Health. 

A. No person shall receive, hold, keep, 
sell or offer for sale, or deliver, as or for 
food, or to be used in food, in the City of 
New York, any canned, frozen or dried 
eggs, or eggs broken from the shell which 
are adulterated or to which has been added 
any poisonous ingredients, or any ingre- 
dient which may render such eggs inju- 
rious to health, or to which has been added 
any antiseptic, preservative or foreign sub- 



stance not evident and not known to the 
purchaser or consumer, or which shall con- 
tain filthy, decomposed or putrid animal 
matter. 

B. No person shall receive, hold, keep, 
sell or offer for sale, or deliver in the City 
of New York, any eggs known as "spots," 
except in cases which shall be plainly and 
indelibly labeled, at both ends, with the 
printed words "Spot Eggs," with block let- 
ters at least two inches high and one and 
one-half inches wide, with no intervening 
mark or lettering between the words or the 
letters, composing the words, and a record 
of such eggs and the disposition thereof 
shall be kept as required by the Rules and 
Regulations of the said Board of Health. 

The terms "spots" and "spot eggs," when 
used herein, mean all unsound eggs, in- 
cluding those affected by moulds, partly de- 
composed, broken yolked, blood ringed or 
veined, partially hatched, sour, or eggs the 
shells of which are so broken or cracked 
that the contents are leaking therefrom. 

For the purposes of this Section, a case 
of eggs shall be deemed to be a case of 
"spot eggs" if 50 per cent, or more of the 
eggs in the case are "spots," as defined 
herein. 

Abstract from Rules and Regulations. 

No person shall wilfully or intentionally 
crack or check eggs intended for sale in 
the shell, the shells of which are whole and 
sound, with intent to make any false repre- 
sentation in respect to the quality thereof 
or as being what the same are not, as re- 
spects wholesomeness, soundness or safety 
for food. Wilful cracking or checking of 
eggs to be sold from the shell shall be 
prima facie evidence of intent to deceive. 

Eggs broken from the shell, intended for 
food purposes, shall be promptly cooled to 
a temperature not to exceed 50 degrees 
Fahrenheit, and shall be deemed adul- 
terated for the purposes of this section if 
the temperature at the time of delivery to 
the consumer be above said temperature. 

No person shall receive, have, hold, sell 
or offer for sale or deliver in the City of 
New York any eggs broken from the shell, 
designed for use in manufacturing processes 
or for tanning, unless the same shall have 
been denaturized by some denaturant ap- 
proved by the Board of Health. The cans 
or receptacles containing eggs broken from 
the shell, designed for use in manufactur- 
ing processes, or for tanning, shall be plain- 



32 



1}^ and indelibly labeled "For manufactur- 
ing purposes — denatured with," to which 
shall be added the name of the denaturant. 
The term denaturize where used herein 
as applied to eggs, means eggs that are 
broken into receptacles into which has pre- 
viously been placed a denaturant, or de- 
naturants approved by the Board of Health, 
in proportions as may be prescribed, and 
the mixture thus made thoroughly stirred, 
or transferred to receptacles promptly after 
breaking and on the premises where broken 
to receptacles into which has previously 
been placed a denaturant or denaturants, 
approved by said Board in proportions as 
may be prescribed, and the mixture thus 
made thoroughly stirred. 

By order of the Board of Health. 

ERNST J. LEDERLE, PH. D., 

President. 

EUGENE W. SCHEFFER, 

Secretary. 



RULES AND REGULATIONS 
to be observed in conducting 

POULTRY SLAUGHTER-HOUSES 
in the City of New York. 

1. The floors of these premises must be 
swept, flushed and deodorized at the close 
of each day's business. 

2. All parts of the walls and ceilings, 
which are not sheathed with metal, must 
be cleaned, painted or whitewashed as often 
as required by the Department of Health. 

3. All parts of cages (other than the 
floor) and gutters must be cleaned or 
painted as frequently as may be required. 
The floors of all cages must be scraped and 
cleaned immediately after emptying. 

4. No cage shall be used for the stor- 
age of fowl for a longer period than three 
days, without emptying and cleaning. 

5. The sheathed sides of the killing- 
room, the absorption-box, and the gutter 
beneath the same must be thoroughly 
cleaned with a strong solution of soda and 
flushed at the close of each day's work. 

6. Poultry is to be killed in that part of 
the premises set apart for that purpose, ex- 
cept that, when desired, a galvanized iron 
water-tight can may be used, provided the 
blood is properly absorbed by sawdust. 

7. Sawdust which has been used, and all 
other refuse, of any kind whatsoever, must 
be deodorized and removed from the prem- 
ises daily. 

8. No empty crates may be stored on the 
premises except in such places as may be 
approved by the Department of Health. 

9. The accumulation of disused barrels, 
boxes, or other offensive material will not 
be allowed upon the premises. 

10. No poultry are allowed at liberty on 
the premises. 



11. A permit to conduct a poultry 
slaughter house does not include the privi- 
lege of selling live poultry, and no live 
poultry may be sold from a poultry slaugh- 
ter house. 

Any violation of these regulations will be 
deemed sufficient cause for the revocation 
of the permit to slaughter poultry. 

By Order of the Board of Health. 

ERNST J. LEDERLE, PH. D„ 
Commissioner of Health. 
EUGENE W. SCHEFFER, 

Secretary. 

DEPARTMENT OF HEALTH, 

City of New York. 
Regulations for the Collection of 

CANNED GOODS. 

All wholesalers of foodstuffs in the City 
of New York will be allowed to indicate one 
point of collection within the said City of 
New York for the purpose of the collection 
of "swelled" and otherwise defective canned 
goods which have been condemned or held 
for disposition by the Department of Health 
of the City of New York. 

It is hereby indicated that permission will 
be given to every wholesaler to retain the 
goods condemned by this Department for 
a period of twenty days after said goods 
have arrived at the distinct establishments 
indicated above, there to be held this time 
pending communication of the wholesaler 
with the manufacturer in order to inform 
himself regarding said condemnations. 

Upon condemnation of goods by an In- 
spector of'the Health Department, the said 
Inspector will make out a form in dupli- 
cate which will contain the following data: 

The name of the individual or firm own- 
ing, at the time of condemnation, the goods 
condemned. 

The number of cans condemned. 

The weight of cans condemned and arti- 
cles condemned, as well as for what said 
cans have been condemned. 

This is to be signed by the Inspector 
condemning each lot of goods. 

Section 58, Sanitary Code: "Upon any 
cattle, milk, meat, birds, fowl, fish or vege- 
tables being found by an Inspector or other 
officer of this Department in a condition 
which renders them, in his opinion, un- 
wholesome and unfit for use as human 
food, or in a condition or of a weight or 
quality in this code condemned or forbid- 
den, he is empowered, authorized and di- 
rected to immediately condemn the same 
and cause it to be removed to the offal or 
garbage dock for destruction, and report 
his action to the Department without de- 
lay. 

"And the owner or person in charge 
thereof, when so directed by the said In- 
spector or by an order of the Sanitary Su- 
perintendent, or an Assistant Sanitary Su- 



33 



perintendent, shall remove, or cause the 
same to be removed, to the place desig- 
nated by the said Inspectors or the order 
of said Sanitary Superintendent or Assistant 
Sanitary Superintendent, or, to the offal 
dock, and shall not sell, or offer to sell, or 
dispose of the same for human food. And 
when, in the opinion of the Sanitary Super- 
intendent, or an Assistant Sanitary Super- 
intendent, any such meat, fish, fruits or 
vegetables shall be unfit for human food, or 
any such animal, cattle, sheep, swine or 
fowls, by reason of disease or exposure to 
contagious disease, shall be unfit for human 
food, and improper or unfit to remain near 
other animals or to be kept alive, the Board 
of Health may direct the same to be de- 
stroyed as dangerous to life and health, 
and may order any such animals, cattle, 



sheep, swine or fowls to be removed by 
any Inspector, police officer, officer or agent 
of this Department to be killed and taken 
to the offal dock." 

Those goods or lots of goods over which 
a question may arise as to the actual de- 
composition having taken place in the same, 
will be analyzed by this Department in or- 
der to determine whether the said goods 
are unfit for human consumption. Those 
lots of goods containing cans commonly 
known as ''springers" or "flippers" will, 
upon request, have samples taken and an- 
alyses made. 

Respectfully, 

marion b. McMillan, m.d., 

Assistant Sanitary Superintendent 

in Charge of 

Division of Food Inspection. 



REPORT FORMS OF THE HEALTH DEPARTMENT. 



RECORD OF SPOT EGGS. 

Gentlemen: 

In accordance with the requirements of 
Section 48a of the Sanitary Code of the 
Department of Health, City of New York, 
I herewith beg to submit the following 
weekly report of Spot Eggs candled out 

by me during the week ending 

, 1911. 

Cases of 30 dozen each. 

Tubs of dozen (Spots). 

Tubs of. dozen (Rots). 

These eggs were disposed of: 
Spots to 



Assistant Sanitary Superintendent 

in charge of 

Division of Food Inspection. 

Name 

Address 

Date Time 

Sample of Sample No 

Amount Purchased 

Amount Paid 

Citizens' Complaint 

Business . , 

Years in Business 

Who in charge 

Evidence of Sale 



Rots to, 



Slg A^ Ure Date summons ' procured 

Address V ^ A _ -p„ ;1 

NOTE:— This report of egg dealers to be 

submitted to the Department of Health 

every Saturday. 



Held on Bail Result of 

trial 

Sample taken and information obtained by 



RECORD OF SAMPLES TAKEN FOR 
ANALYSIS. 

DIVISION OF LABORATORIES- 
CHEMICAL LABORATORY. 

Analysis No 

Date Received 

Date Reported 

Received from 

Marked 

Reason for Analysis 

Result of Analysis 

Analysis approved, 



Chemist. 



Prosecute — Do not Prosecute. 



Inspector of Foods. 



REPORT OF VIOLATION OF SANI- 
TARY CODE. 

DEPARTMENT OF HEALTH, CITY OF 
NEW YORK. 

Name 

Address 

To the Assistant Sanitary Superintendent 
in Charge of Division of Food Inspection. 

Sir: 

I have the honor to report that: 
On..... .191... I 

made an inspection of above premises; said 



34 



premises consisting of a 

of which 

of 

That..'.'.'.'.*.'.'.'.'.'.'.'.'. 



Ave., Str. is owner. 
, in charge. 



Reference Action 

C. C File under 

If on a citizen's complaint fill in the num- 
ber after "C.C." 

State specifically who was in charge of 
store at time of inspection. 



Disposition: 

Held for Special Sessions in $ .bail 

Discharged 

Fined $ 

(Cross out unused lines) 
Hearing before Special Sessions: 

Court Division 

Magistrate 191 

DISPOSITION: 

Food Inspector. 

RECORD OF SHIPMENTS STOPPED. 

DEPARTMENT OF HEALTH, 

THE CITY OF NEW YORK. 

Shipments Stopped. 

Name 

File No Address 

at 



DATA. 

Summons obtained 191 

Summons returnable 191 

Issued by Magistrate Patron of 

District Court No Date of Inspection 

Boro of Inspector 

Hearing before Magistrate .'.. Reason for stopping shipment 

District Court No 

Boro of Dealer notified 

on 191 Result 



RECORD OF DISPOSITION OF SPOT EGGS. 

DEPARTMENT OF HEALTH, CITY OF NEW YORK. 

Report of Dealers to be submitted to the Department of Health every Saturday. 

New York 191 

DEPARTMENT OF HEALTH, City of New York. 
Gentlemen: 

In accordance with the provisions of Section 48A of the Sanitary Code, I here- 
with beg to submit the following statement of Spot Eggs purchased by me during 
week ending 191 



Cases. Bbls. Cans. Tubs. Lbs. 



On hand week ending 191 

Bought from following dealers or candled on premises: 
Name Address 



Manufactured into Tanners' Yolk 
Tanners' Yolk sold to 



Total 



Name 



Address 



Cases. Bbls. Cans. Tubs. Lbs 



Total 



Balance on hand 

Respectfully, 



Signed , 

Address 
35 



OFFICIAL REPORT OF CONDEMNA- 
TION OF UNFIT FOOD. 

DEPARTMENT OF HEALTH, CITY OF 
NEW YORK. 

Division of Food Inspection. 

Consignee 

Place of condemnation 

To the Asst. Sanitary Supt. in Charge of 

Division of Food Inspection. 
Sir: 

I have the honor to report that on this 
day I condemned the following mentioned 

foodstuffs. Same were denatured on 

with 

and disposed of as follows : 

Articles condemned. Quantity. Remarks. 



191... 

Inspector of Foods. 

RECORD OF ANALYSIS. 

DIVISION OF FOOD INSPECTION. 



Folder No..'. 

Premises 

Name 

Date Forwarded, 
Date Returned. . , 
Article Analyzed, 
To Determine. . . , 



RESULT: 

Positive Negative 

Inspector 



CERTIFICATE OF CONDEMNATION. 

DEPARTMENT OF HEALTH, 
The City of New York. 

191 

This is to certify that 

Location ha . . been 

condemned 191 , by order 

of the DEPARTMENT OF HEALTH, as 
unfit for human consumption and destroyed 

191 . 

Consignee 

Steamship 

Marks and numbers 



@. . . . lbs. each. 

Weights approximated. 
Condemning Inspector 



lbs. 



Chief of the Division of Food Inspection. 



STUB. 

191 

Location 

Character 

Quantity 

Marks and numbers 

Date of seizure 

Date of destruction 

Consignee 

Steamship 

Condemning Inspector 

Duplicate issued 

Triplicate issued 

REPORT OF ARREST FOR VIOLA- 
TION OF SANITARY CODE. 

DEPARTMENT OF HEALTH 

of the City of New York. 

DIVISION OF FOOD INSPECTION. 

New York 191 

To the Chief of the Division. 
Sir: 

I respectfully report the following arrest 
and facts in connection therewith: 

Name of Defendant 

Addresr 

Place of Arrest 

Arresting Officer 

Violation 

Magistrate 

Magistrate's Court 

Magistrate's Disposition 

Date of Pleading ._ 

Date of Trial ." 

Final Disposition 

Remarks 

Inspector of Foods. 



REPORT OF PROCUREMENT OF 
SAMPLE FOR ANALYSIS. 

DEPARTMENT OF HEALTH, 

The City of New York. 

DIVISION OF FOOD INSPECTION. 

New York 191 

To the Chief of the Division of Food In- 
spection. 

Sir: 

I have the honor to submit herewith a 

sample of for Chemical 

Analysis to determine from 

(Address) 

. • (Borough) Premises occu- 
pied and owned by 

a dealer in when sample 

was procured. 



36 



Date sample was obtained 

Time of Purchase 

Amount purchased 

Amount paid for purchase 

From whom purchased 

Time delivered at Chemical Laboratory.... 

To whom delivered at 

Chemical Laboratory 

C.C Sample No 

Respectfully submitted, 

Food Inspector. 

ORDER DIRECTING DEALER TO AP- 
PEAR IN COURT. 

DEPARTMENT OF HEALTH, 
of the City of New York. 

New York 191 

Sir: 

You are hereby directed to meet Inspector 

at the 

District Court on 

at 

By Order of the Board of Health. 

AFFIDAVIT OF SERVICE OF SUM- 
MONS BY A POLICEMAN DE- 
TAILED TO HEALTH 
SQUAD. 

DEPARTMENT OF HEALTH, 
City of New York. 
State of New York, ) 

City of New York, ) ss. 

County of ) 

, being 

duly sworn, deposes and says: 



That he is a Police Officer of The City 
of New York, detailed to the Health Squad, 
Police Department of said city. 

Deponent further says that on the. 

day of 19..., he served the 

summons hereto annexed upon 

a 

Corporation, by delivering to and leaving 
with of said Cor- 
poration at in the 

State and City of New York, County of 

, a true copy of said summons 

and at the same time exhibiting to him the 
original thereof. 

Deponent further says that he knew the 

person served as aforesaid to be 

of the said Corporation. 

Sworn to before me this 

..day of 19 



Commissioner of Deeds 
for the City of New York. 



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